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.
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.
nutrition information (per serving):
12, Fat Calories
110, Saturated Fat
3, Monounsaturated Fat
25, Polyunsaturated Fat
Photo: Scott Phillips