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Prep 15 mins
Cook 1 hr
The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs.
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1⁄4 teaspoon salt and pepper, each
- 1 pinch cinnamon
- 1 cup long grain brown rice
- 2 cups chicken or 2 cups vegetable stock
- 1⁄3 cup dried currants or 1⁄3 cup raisins
- 1 teaspoon lemon rind, grated
- 1⁄4 cup pine nuts, toasted
- 2 green onions, sliced
- In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
- Add rice; cook, stirring for 1 minute.
- Add stock, currants and lemon rind; bring to a boil.
- Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
- Let stand, covered for 5 minutes.
- Fluff with fork and sprinkle with pine nuts and onions.
This is a fabulous brown rice recipe! we and our guests loved every mouthful. So much flavour! I used dried cranberries because I was out of raisins and also used toasted sunflower seeds as I had no pine nuts. The onion, garlic, thyme were wonderful together but the touch of cinnamon was inspired ! We love brown rice and will certainly be makeing this again, thanks so much for posting, it was the hit of the dinner!! (so sorry no photos, the quality of them didn't do the recipe justice, but I will be making it again soon!!)