About this recipe:A deliciously simple and nutritious fried rice dish. Brown rice is stir-fried with onion, celery, raisins and seasonings. Serve as is or as a side dish with any meal.
Makes: 6 - 8 servings
190g brown rice
475ml chicken stock
1 bay leaf
1 tablespoon vegetable oil
160g chopped onion
1 teaspoon finely chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
50g thinly sliced celery
4 tablespoons seedless raisins
1 tablespoon reduced salt soy sauce
freshly ground black pepper to taste
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Method Prep:10min › Cook:45min › Ready in:55min
Bring brown rice, chicken stock, butter and bay leaf to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.
I had to cook the rice twice because for some reason it turned into porridge when I cooked it the 1st time but I used a different absorption method for basmati rice and that worked. The onion, celery - 02 Aug 2011