Nutty Brown Rice
A very easy, one pot ‘absorption’ method brown rice dish. A great family favourite, and successful every time.
6
5 minutes
45 minutes
Stove cooking
Ingredients
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1 tbsp olive oil
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1 medium red onion- skin removed and finely chopped
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1 tsp dried cumin seeds
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3 whole cardamon pods
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500g short grain brown rice
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800ml chicken or vegetable stock
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Pinch of iodized salt- optional
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100g Brazil nuts- roughly chopped
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Handful of Alalfa sprouts
Instructions
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01 Heat the oil in a large saucepan. Add the onion and soften. Now add the cumin seeds and cardamon pods. Finally add the brown rice, stirring well in the olive oil and onion mixture.
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02 Add the stock, season with salt (optional) and bring to the boil. Cover and simmer approximately for 45 minutes until the rice is tender and all the excess liquid has been absorbed.
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03 Serve hot or cold with chopped Brazil nuts and Alafa sprouts.
Notes
I prefer short grain brown rice as it has a great ‘nutty’ taste, however, brown basmati rice or Indian brown rice can also be cooked by this ‘absorption’ method.
