Cinnamon Brown Rice
- 1 c Brown rice
- 2 1/2 c Water
- 1/4 ts Salt
- 1/2 c Dried currants
- 1/2 c Toasted slivered almonds
- 1 1/2 ts Ground cinnamon
1. Wash rice under running water to remove starch, dust, stones, or broken
grains. Place brown rice, the water, and salt in a medium saucepan over
medium heat.
2. Bring to a boil, reduce temperature to medium-low, and cover pan. Cook
until grains are tender and separated (35 to 40 minutes). All the liquid
will be absorbed. Let pan rest, covered, 10 minutes. Just before serving,
stir in currants, almonds, and cinnamon. Serve immediately, or keep warm in
the pan on the stove for up to 20 minutes.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
grains. Place brown rice, the water, and salt in a medium saucepan over
medium heat.
2. Bring to a boil, reduce temperature to medium-low, and cover pan. Cook
until grains are tender and separated (35 to 40 minutes). All the liquid
will be absorbed. Let pan rest, covered, 10 minutes. Just before serving,
stir in currants, almonds, and cinnamon. Serve immediately, or keep warm in
the pan on the stove for up to 20 minutes.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
