Red Rice Pilaf

Serving size:
 6 Servings

Ingredients

    • 4 c
    • red (or brown) rice
    • 7 c
    • water
    • 1⁄4 c
    • tamari
    • 2 T
    • veggie broth powder
    • 1 t
    • olive oil
    • 1
    • medium onion, diced
    • 2
    • tart apples, peeled and diced
    • 1⁄2 c
    • currants
    • 1⁄2 c
    • apple cider
    • 1 t
    • whole cloves
    • 1 t
    • black peppercorns
    • 1 c
    • pecans, chopped
Prep
5 minutes
Ready in
5 minutes

Description

A light fruity salad perfect for picnics, that also works well as a side dish for pork or seafood. Substitute dried apricots for the apples for a great variation.

Instructions

In stockpot, sauté onions in olive oil. Add rice and coat well with oil and onions. Add water, tamari, apple cider, and veggie broth powder. Bring to a boil, cover, and reduce heat. Simmer 40-50 minutes or until rice is tender. While rice cooks, toast cloves, mustard seed, and peppercorns. When done, grind cloves, mustard seed and peppercorns. Separately toast the pecans as well. When rice is done add apples, pecans, and spices and mix well.

Course: