On somewhat of a whim today, I picked up some organic short-grain brown rice. I like rice, and I especially like the toasted nutty flavour of brown rice. Rummaging around the web, I figured out an awesome way to prepare it, with extra nuttiness. This makes an extremely yummy, dense, nutritous side-dish:
- 2 1/3 c organic short-grain brown rice
- 4 c water
- 2 tbsp sunflower oil
- 1/3 c slivered almonds
- 1/3 c sunflower seed kernels
- 1 tbsp sesame seeds
- 2 tbsp unsalted butter
- 2 tbsp minced fresh parsley
To cook rice: Boil water. In a separate pot, heat sunflower oil over med-high heat. Rinse uncooked rice well, and put in oil to saute for 3-4 mins, stirring constantly. Pour boiling water over rice, do not stir. Bring back to a boil. Cover and set to minimum heat to simmer for 45 mins. After 45 mins, take off heat and let sit, undisturbed, for another 20 mins.
When rice is cooked: Melt 2 tbsp butter in a sauce pan over med heat. Pour in almonds, sunflower kernels, and sesame seeds. Saute for 4-5 mins, until almonds brown nicely. Add 3 cups of the cooked rice and stir until heated through. Stir in parsley. Serve.