Cumin Spiced Brown Rice

    Cumin Spiced Brown Rice


    63 people made this

    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
    • 15g butter
    • 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

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. 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.
    2. 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.

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    Reviews (2)


    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


    - 02 Aug 2011

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