Cumin Brown Rice with Raisins

  • 1 md Onion; finely sliced
  • 3 Tbsp Butter
  • 1/2 tsp Ground cumin
  • 1 cup Long grain brown rice; uncooked
  • 1-1/2 cup Lightly seasoned chickenstock or water
  • 1 Piece; (2 inch) cinnamonstick
  • 3/4 tsp Salt
  • 1/4 tsp Freshly ground pepper
  • 2 Tbsp Raisins or currants image placeholder

In a 2-quart saucepan, simmer onion in butter over medium heat for 5 minutes or until onions are transparent.

Add cumin and stir for 30 seconds. Add rice, stock, cinnamon stick, salt, and pepper. Bring to boil, then reduce heat to simmer for 40 minutes.

Remove cover and stir in raisins. Cook 10 to 15 minutes longer without cover to evaporate liquid.

Servings: 4 to 6
Source: Susan Kirkland
Submitted by: Recipe Group Member
Date: Mar 16, 1998