Brown Rice with Walnuts and Golden Raisins
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.
2 Tbs. extra-virgin olive oil
1/2 small yellow onion, finely diced
1/2 cup brown rice
2 Tbs. golden raisins
1/4 cup walnuts, toasted and finely chopped
2 Tbs. finely chopped fresh flat-leaf parsley
Freshly ground black pepper
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):
photo: Scott Phillips
From Fine Cooking 102
, pp. 41
October 29, 2009