| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rice | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Long-grain brown rice |
| 3 | c | Water |
| 1 | Onion; chopped | |
| 2 | tb | Corn oil |
| 1 | tb | Ground cumin |
| Black pepper; to taste | ||
| 1 | tb | Fresh parsley; minced |
| 1/4 | c | Pine nuts |
INSTRUCTIONS
1. Soak brown rice in water at least 2 hours, or overnight. 2. Heat oil in a heavy skillet with tight-fitting lid. Add chopped onion and saute until golden brown and limp. Add rice and soaking water along with cumin and pepper. Bring to a boil, reduce heat, and cover. Cook at a simmer for about 20 minutes. Rice should be tender and water should be absorbed. When rice is done, add chopped parsley and pine nuts. Serving Ideas : Serve with baked chicken and a green salad. MOTZKO@IX.NETCOM.COM (PAULETTE L. MOTZKO) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”