Herbed Brown Rice Pilaf with Almonds and Raisins

Method

1. 1
   • olive oil 2 tbsp
   • onion 1

   Soften the onion — Heat the olive oil in a large pot over medium heat and cook the onion for 4-5 minutes until soft and translucent.

   ⏱5 min
2. 2
   • garlic 2
   • ground cumin 1 tsp
   • ground cinnamon 1 tsp

   Bloom the spices — Add the garlic, cumin and cinnamon and cook for 1 minute, stirring, until fragrant.

   ⏱1 min
3. 3
   • brown rice 300 g
   • olive oil 2 tbsp

   Toast the rice — Stir in the rinsed brown rice and toast for 1-2 minutes, coating the grains in the oil and spices.

   ⏱2 min
4. 4
   • vegetable stock 7½ dl
   • raisins 50 g
   • bay leaf 1
   • salt to taste

   Add the stock — Pour in the vegetable stock, add the bay leaf, raisins and a pinch of salt, and bring to a boil.

5. 5
   • brown rice 300 g

   Simmer until tender — Reduce the heat to low, cover tightly and simmer for 35-40 minutes, until the rice is tender and the liquid is absorbed.

   ⏱38 min
6. 6
   • bay leaf 1

   Let it rest — Remove from the heat, discard the bay leaf, and let stand covered for 5 minutes.

   ⏱5 min
7. 7
   • brown rice 300 g
   • almonds 50 g
   • fresh parsley 1 tbsp
   • fresh mint 1 tbsp
   • black pepper to taste

   Fluff and garnish — Fluff the rice with a fork, fold in the almonds, parsley and mint, season with pepper and serve warm.