Prep 10 mins
Cook 45 mins
This is a recipe from Gourmet Magazine's October 1990 issue. I cook the rice in chicken stock as it imparts a richer flavour to the dish, however you can use water for a vegetarian version.
- 3 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 4 cloves
- 1 bay leaf
- 1⁄4 teaspoon dried chili pepper flakes
- 1 small onion, minced
- 2 garlic cloves, mined
- 1 cup brown rice
- 2 1⁄4 cups chicken stock
- 1⁄2 teaspoon salt
- 1⁄3 cup roasted peanuts, chopped
- In a large heavy saucepan heat the oil over moderate heat until it is hot. Add the cuminseed, cloves and the bay leaf and cook the spices , stirring, for 5 to 10 seconds or until the cuminseed is a few shades darker and fragrant. Add the chili pepper flakes, the onion and the garlic and cook the mixture, stirring, until the onion is softened. Add the rice and cook it, stirring, for 2 minutes, or until it is coated well with the oil. Add chicken stock ( or 2 1/4 cups water for vegetarian version). Bring it to a boil, and simmer the rice, covered, for 35 to 40 minutes, or until the water is absorbed and the rice is tender.
- Fluff the rice quickly with a fork. Remove the pan from the heat. Discard the bay leaf. Let rice stand, covered, for 10 minutes. Stir in the peanuts and serve.
I used vegetable stock and halved the recipe. Nicely spiced and the peanut crunch was yummy!
5 Stars, these were the perfect base for Easy Cuban Black Beans #244449. I used red pepper flakes, because it was on hand and I was confused whether there was also something different called dried chili pepper flakes. Based on USDA nutritional values, used about 2/3 cup of minced sweet onion to be equivalent of 1 small onion. The crunch of the peanuts were a great surprize!. Will make often. Made for PAC Spring 2008.