Herbed Brown Rice Pilaf with Almonds and Raisins

Ingredients

• 300 g brown rice, rinsed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic, minced
• 7½ dl vegetable stock
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 50 g raisins
• 50 g almonds, roughly chopped
• 1 bay leaf
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• salt to taste
• black pepper to taste

Method

1. 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.

2. 2.

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

3. 3.

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

4. 4.

   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.

   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.

6. 6.

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

7. 7.

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