Recipe
This recipe, our second in our series on whole grains, is a brown basmati rice pilaf
offered by local health counselor
Rosalind Michahelles.
Soaking Grains
In our
November issue, we addressed the matter of soaking grains for improved
digestion and nutrient absorption. Rice is not generally considered a grain that
requires soaking. For more information, see the resources in the sidebar.
Brown Basmati Pilaf
Prep Time: 3 minutes
Cooking Time: 30-40 minutes
Yield: 4 servings
- 1 cup brown basmati rice
- 2 cups of water or broth
- 1/2 cup of dried cranberries or dried blueberries
- 1/2 cup of walnut pieces or chopped pistachios
- 1/4 cup of chopped fresh parsley or cilantro
- Salt to taste
Rinse the rice in a fine mesh strainer until the water runs clear.
Boil the water (or broth) and add the rice and salt, cover and reduce to simmer.
After 15 minutes add the berries and nuts on top; do not stir.
Cook for 15-25 minutes more, or until all the liquid is absorbed.
Remove from the heat, add the parsley/cilantro and fluff up the mixture with a fork, cover it, and let it set for 3-5 minutes before serving.
Rosalind Michahelles, D.Soc., is a health counselor based in Cambridge, Massachusetts.
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