Recipe

Brown Rice With Bay Leaves Recipe

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Ingredients

Directions

Step #1 --ADDITION----- 4 tb sliced hazelnuts; lightly -toasted, loose skins rubbed -off, may be doubled Shoyu is a mix of soybeans & wheat.
Step #2 Tarmari soy, soy sauce, broth or water may be used.
Step #3 Dried fruit absorbs moisture: for each 1/2-c of sliced dried fruit, add 1 tbsp water.
Step #4 The nuts are added last & may be toasted while the rice is cooking.
Step #5 1.
Step #6 In a large heavy saucepan, saute the sliced shallots in the canola oil until golden, about 8 mins.
Step #7 stir in the the rice & shoyu.
Step #8 Add the broth & bring to a boil.
Step #9 Add the sliced apricots.
Step #10 Lower the heat to a gentle simmer & cook, covered, for 45 mins or until the liquid is absorbed & the rice is tender.
Step #11 Let the rice stand for 10 to 15 mins.
Step #12 Just before serving, stir the rice with a fork & fold in the nuts.
Step #13 This is a basic recipe & can be used for rice with any dried fruit & nut combination.
Step #14 Fruits: Golden raisins, sliced apricots, prunes, peaches, papaya.
Step #15 Nuts: blanched almonds, walnuts, hazelnuts, lightly toasted.
Step #16 Nut skins are bitter: remove by rubbing.
Step #17 Ref: THE VEGETARIAN COMPASS: New Directions in Vegetarian Cooking, by Karen Hubert Allison (1998: Little, Brown).
Step #18 EACH serving 650 cals, 15g fat (20% cff); estimated by MasterCook.
Step #19 E mail edition from kitpath@earthlink.
Step #20 net (Pat Hanneman) 3/99.
Enjoy the Brown Rice with Bay Leaves recipe

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