“The pine nuts add the nutty flavour while the raisins bring a sweetness to the rice. I found this recipe in Canadian Living and it has become a staple. I wasn't a fan of brown rice until now. Try different brands as they do make a difference in texture and flavour, and the time for cooking can vary. Be careful when adding the pinch of cinnamon that a pinch is all you add or the flavour can be overpowering. Great as left overs.”
READY IN:
1hr 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
  2. Add rice; cook, stirring for 1 minute.
  3. Add stock, currants and lemon rind; bring to a boil.
  4. Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
  5. Let stand, covered for 5 minutes.
  6. Fluff with fork and sprinkle with pine nuts and onions.

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