Fragrant Brown Rice
|Brown rice||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Onions||2 Large, sliced|
|Garlic||1 Clove (5 gm), minced or put through press|
|Corn oil||2 Tablespoon|
|Medium mushrooms||12 Medium, sliced|
|Minced fresh ginger||2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Black pepper||To Taste|
|Vegetable broth||1 Cup (16 tbs)|
|Unsalted roasted cashews||2 Ounce|
Cover rice with water and bring to boil; reduce heat to simmer; cover and cook rice about 45 minutes, or until tender and water has evaporated.
Saute onions and garlic in hot oil until onions are soft, about 5 minutes.
Add mushrooms, ginger, raisins and spices to onions.
Continue sauteing until mushrooms are soft.
Stir vegetables into cooked rice with broth.
Serving size: Complete recipe
Calories 1891 Calories from Fat 580
% Daily Value*
Total Fat 66 g100.8%
Saturated Fat 10 g49.8%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 530.1 mg22.1%
Total Carbohydrates 305 g101.6%
Dietary Fiber 29.2 g116.9%
Sugars 85.8 g
Protein 41 g82.8%
Vitamin A 11% Vitamin C 96.1%
Calcium 31.6% Iron 67.7%
*Based on a 2000 Calorie diet