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.