Prep 5 mins
Cook 1 hr
Good with grilled meats or poultry, or grilled eggplant, summer squash, and onions.From "The Splendid Grain", by Rebecca Wood.
- 2 tablespoons olive oil
- 1 small onion, minced
- 1 cup long grain brown rice, well-rinsed
- 1 3⁄4 cups chicken stock
- salt, pepper, to taste
- 3⁄4 cup cumbled feta cheese
- 3 tablespoons minced of fresh mint
- 1 tablespoon freshly grated orange zest
- Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent.
- Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes.
- Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.
I enjoyed this. I used the rice cooker to make this, and had to uses lime zest instead of orange zest. This rice is perfect with Middle Eastern food.
Really liked this recipe. The mint and orange are a wonderful addition. The only change I made was to use converted rice, instead of the brown. I don't cook with brown rice much. Made for New Kids on the Block Tag Game. :)