This lightly cumin-flavored brown rice dish is JUST PERFECT for shabbat. Try it -- you'll see!
This recipe is from Friendly Foods: Gourmet Vegetarian Cuisine by Ron Picarski
First You'll Need:
2 1/2 cups water or vegetable stock
1 1/3 cups short-grain brown rice
1/2 teaspoon salt.
Bring the water to a boil in a medium saucepan. Add the rice and 1/2 tsp salt. Cook, Covered for about 1 hour.
2 Tablespoons olive oil
1 1/2 cups julienned carrots
1/2 cups julienned onions
1 tablespoon choppped garlic
2 teaspoons dried savory
2 teaspoons dried basil
1 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 cups thinly chopped celery
Tip: You can put the carrots,onions, garlic, savory, basil cumin and black pepper in one bowl because they will all be sauteed together at the same time.
Heat the oil in a large skillet. Saute the carrots, onions and garlic along with the savory, basil, cumin and pepper for 5 minutes. Add the celery and continue cooking 3 to 4 minutes. Stir in the cooked rice and pour the mixture into a baking dish. Bake for 1 hour (Sarah's Tip: Put it in an hour before candle lighting...then turn the oven off right before candlelighting and keep the dish inside to keep it warm)
Feel free to leave out the pepper for a sensitive stomach.
Originally from here
Posted on Shalom Adventure by: Verna-Lee Small