Brown Rice Pilaf
|Unsalted butter/2 tablespoons butter and 2 tablespoons oil||4 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Brown rice||1 Cup (16 tbs)|
|Chicken stock/Water||2 1⁄2 Cup (40 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Slivered almonds||3⁄4 Cup (12 tbs), toasted|
|Chopped mint/Coriander||1⁄2 Cup (8 tbs)|
In a medium saucepan, saute the onions in butter until translucent.
Add rice; cook over low heat until grains are coated with butter and have browned a little (about 3 minutes).
Add stock or water; stir, and season with salt and pepper.
Bring to a boil.
Cover and simmer 45 minutes, or until all liquid is absorbed.
Meanwhile, plump raisins in white wine.
Remove rice from heat, add almonds, raisins, and chopped mint or coriander to rice; mix well.
Turn into a serving bowl; garnish with mint or coriander.