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Nutty Brown Rice Pilaf
 (2 votes)
1 teaspoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon each salt and pepper
pinch cinnamon
1 cup long-grain (or parboiled) brown rice
2 cups vegetable broth
1/3 cup dried currants or raisins
1 teaspoon grated lemon rind
1/4 cup toasted pine nuts
2 green onions, sliced
In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened. Add rice; cook, stirring, for I minute. Add broth, currants and lemon rind; bring to boil. Reduce heat to low; cover and cook for 35 minutes or until rice is tender and liquid is absorbed. Let stand, covered, for 5 minutes; fluff with fork. Sprinkle with pine nuts and onions.
Makes 4 servings.
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