Rice recipes |
Minted brown rice stuffing |
1 cup uncooked brown rice 4 tablespoons butter or margarine 1 small onion, chopped (1/4 cup) 1 cup chopped celery 3 cups water 1 1/2 teaspoons salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped walnuts 1 tablespoon chopped fresh mint or 1/2 teaspoon dried mint flakes |
Sauté rice in butter or margarine just until lightly toasted in medum-size saucepan; push to one side. Add onion and sauté just until soft. Stir in celery, water, salt, cinnamon and nutmeg; cover. Heat to boiling; simmer 40 minutes, or until liquid is absorbed completely (Rice will be barely tender.) Fold in walnuts and mint. Note - If baking separately, place in 6-cup baking dish; cover. Bake in slow oven (325°F) 1 hour, or until rice is fluffy and tender. |