Ingredients :
- 360 ml (1 1/2 cups) short grain brown rice
- 540 ml (2 1/4 cups) vegetable, chicken or turkey broth
- 2 apples
- 1 stalk celery
- 1 onion
- 1 handful walnuts, chopped
- 1 Tbsp butter or olive oil
- 2 tsp rubbed sage
- 2 tsp dried or fresh rosemary
- 1 handful dried cranberries or raisins (optional to give a bit of sweetness)
- to taste Salt & pepper
- to taste Chopped fresh parsley
Method :
- Rinse the rice in a fine colander and let drain for 15 minutes.
- Peel and chop the apples. Slice the celery thin and mince the onion. Lightly toast the walnuts in a dry frying pan on medium low heat (be careful not to burn!) then crush.
- Melt butter in a heavy sauce pan or pot. Saute the onions until soft (about 5 minutes), then add the celery, apples, sage, rosemary and bit of salt & pepper. Saute until the apples are tender.
- Pour the rice in the pot and mix it with the other ingredients.
- Add the broth and bring to a boil. Cover and turn to low heat. Let cook for 45 minutes or until broth is absorbed. Stop the heat and let it sit with the lid on for 15 minutes.
- Remove lid and lightly stir to fluff everything up. Garnish with some fresh parsley. Enjoy along side roast chicken, turkey, or pork!
0 komentar:
Posting Komentar