- 2 cups brown rice
- 4 cups water
- 1 red onion
- 3 cloves of garlic
- 2/3 cup roasted nuts (I used almonds and cashews)
- 2/3 cup dried fruit (I used dried cranberries and raisins)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lemon
- 1 cinnamon stick
- 1/4 tsp ground nutmeg
- salt to taste (1/4 tsp?)
- fresh mint leaves
First, the caveats. I only used the garlic because I didn't have another onion. I think it would be simpler and better with more onion. Pine nuts would have worked as part of the nuts (in which case I would add them early, with the fruit). The spices in the dish are definitely missing something. I don't know if its just a question of quantity or if I should have added something else. You could double the amount of spice in the recipe and it still wouldn't be too strong I expect.
Boil the water. Coarsely chop the onion and in a large pot brown the onion in the olive oil. Peel, crush, and half the garlic cloves. Zest the lemon. Add the rice, cinammon, nutmeg, garlic, dried fruit, butter and lemon zest. Give everything a good stir and then add the boiling water. Stir until the butter melts, then put the lid on and cook at low heat until the rice is cooked and almost all of the water is gone. Don't disturb it too much or the rice won't cook right. I think it took 30 minutes or so. Once the rice is cooked take it off the heat, stir in the nuts and let it sit with the lid ajar for 5-10 minutes.
When serving squeeze some lemon onto it and garnish with chopped mint.
In the future, I'd double the spices, add pine nuts and/or sesame seeds early on, use 2 yellow onions instead of the red onion and garlic, and use better quality raisins. I might only make a half recipe in the future too because I'm not too sure how I'm going to reheat it. Also I think what I had in my head was a drier rice dish, more like a pilaf, though what came out is a moist rice dish.