Brown rice with peaches
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Short-grain brown rice |
| 1 | tablespoon | Olive oil |
| 1 | medium | Red onion(s) |
| Peeled and finely diced | ||
| 1 | medium | Bay leaf |
| 3 | Cardamon pods | |
| 2 | cups | Chicken stock |
| 3 | larges | Peaches, seeds removes |
| Flesh finely diced | ||
| 12 | Mint leaves | |
| Finely shredded | ||
| Salt and pepper to taste | ||
| 4 | Whole-wheat pita breads | |
Directions
Place the rice in a colander and rinse under cold running water for 10 min. Drain.
Heat the oil over medium heat in a large, heavy saucepan. Add the onion and saute for 3 min or until it is translucent. Add the bay leaf, cardamon, rinsed rice, and chicken stock, and bring to a boil.
Reduce the heat and simmer, covered, for 30-45 min, until the liquid is reduced.
Remove the pan form the heat and let sit, covered, for 10 min, until all of the stock is absorbed into the rice. Fold in the peaches and mint, season with salt and pepper, cover, and let stand for 5 min more. Serve with warm pita bread.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 133
Submitted By DIANE LAZARUS On 11-25-95
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