Brown Rice with Toasted Nuts
Ingredients
1 Cup, Brown Basmati Rice
2 Cups, Chicken Broth or Water
1 Teaspoon, Ginger, freshly grated or ground ginger
S&P, good pinch of both
2 Tablespoons, toasted nuts (pecans, pine nuts or walnuts)
2 tablespoons, Cilantro, chopped
Drizzle of Olive Oil
Instructions
Cook rice according to directions. Most rice is 2-1 ratio; 2 cups of liquid to 1 cup of Rice. I added the ground ginger to my rice while it was cooking. About a minute or two before rice is done, add the S&P, nuts and Cilantro and little drizzle of olive oil. Stir well and finish cooking.
To toast nuts, preheat oven to 350 degrees. Place the nuts onto a baking sheet and cook in oven at for about 8-10 minutes or until done (just until they start to give off that nice toasted smell). Be sure to check the nuts often while toasting them and move them around. You don’t want to overcook them. You can also do on stove over medium-low heat and constantly flipping them to avoid over cooking them.
In this recipe I had some toasted & finely chopped pecans. Garnish the rice with some extra Cilantro and serve.
Mangia! Enjoy!
Tips
You could add so many different flavors to the rice. I love using different types of nuts. I especially love toasted pine nuts in the rice. If I use pine nuts I leave them whole, toast them and toss them into rice. If using a pecan or walnut I toast them, then chop them up finely before adding them to the rice.
If you don’t have Cilantro, the rice is also great with fresh parsley.
I usually keep fresh ginger in my fridge or a jar of minced ginger to add to the rice while it’s cooking. I didn’t have any so I added the ground ginger this time. If you have fresh, I recommend trying that.