3-1/2 cups water or vegetable stock
1-1/2 cup long grain uncooked brown rice
1/4 cup minced carrots
1/4 cup minced celery
1/2 cup sliced water chestnuts
1 teaspoon saffron threads
1-1/2 teaspoon curry
1/4 teaspoon freshly grated ginger
1 tablespoon Butter Buds
1/8 teaspoon salt
1/4 cup chopped scallions for garnish
Bring the water or vegetable stock to a rolling boil. Add the rice and cook on high heat until the water begins to boil again. Reduce the heat, cover, and let the rice simmer for 1 hour.
Saute the minced carrots in a small amount of water or vegetable stock for about 5 minutes before adding the other vegetables and spices except for the Butter Buds and salt. Continue braising the vegetables for about 10 minutes, adding more water or stock as needed to prevent burning or browning.
Add the Butter Buds to the rice and toss this with the vegetables. Add salt to taste and garnish with the scallions.
Recipe makes 6 servings (6 cups).
Serving size: 1-cup
Calories: 195; Total Fat: 1.1g; Saturated Fat: 0.2g; Cholesterol: trace
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