Servings: four.
Whole grains have gone from hippy to hip in just a few years. And that’s a good thing, because whole grains—from brown rice and whole-wheat pasta to quinoa, bulgur, and barley—have double benefits: fiber and antioxidants. The toasted walnuts and raisins in this dish add texture and substance to an otherwise basic brown rice.
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Heat the oil in a 2-quart saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, 2 minutes. Add the rice and stir to coat in the oil. Add 1-1/4 cups water and 1/2 tsp. salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook until all the water is absorbed and the rice is tender, about 35 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
Meanwhile, put the raisins in a small bowl and add enough boiling water to cover. Allow them to plump for 10 minutes; then drain.
Stir the raisins, walnuts, and parsley into the cooked rice and season to taste with salt and pepper.
This was delish! I did not have enough brown rice so used a brown/wild rice blend and I used pecans because I didn't have walnuts. So good!!
This recipe did not work. Way too much liquid. Result was a soupy mess. Will try it again with 3/4 cup liquid. (Used long grain brown rice and vegetable stock.)*** Update: tried again with 3/4C water. Worked much better. This is much closer to the liquid:rice ratio of 1.75 for brown rice that I've found works consistently.
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