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Categories:
olive oil onion carrot garlic long grain brown rice saffron threads low-fat pine nuts dried cherries salt fresh parsley
Viewed: 16 - Published at: 5 years agoIngredients
- 2 tsp olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and diced
- 2 garlic cloves, minced
- 1 1/2 c rinsed long-grain brown rice
- Large pinch saffron threads
- 3 c low-fat, reduced sodium chicken broth
- 1/4 c pine nuts
- 1/4 c dried cherries
- Salt and pepper
- 1/4 c fresh parsley, minced
Method
- Heat oil in large skillet over medium. Add onion and carrot, saute for 5-6 min. Add garlic, saute for 2 min. Add in dry brown rice and saute 3 min.
- Crumble saffron threads into chicken broth, add to brown rice. Bring to boil, lower heat, cover and simmer for 45-50 min.
- Toast pine nuts in small dry skillet over medium.
- Shake pan frequently.
- Add nuts and cherries to brown rice mix. Season with salt and pepper, garnish with fresh parsley.
