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Spiced Brown Rice With Figs |
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Serves: 4 Print this RecipeThis very special rice takes some time, but no attention. Cooking whole-grain brown rice in a mixture of chai tea and broth allows the rice to absorb an array of exotic spices as it simmers. The figs soften into delicate, creamy bits, and the fig seeds disperse through the mixture, creating a slight crunch with every bite. 2 chai tea bags, such as Celestial Seasoning Bengal Spice 2 cups boiling water 2 tablespoons unsalted butter 1/2 cup chopped onions, fresh or frozen 1 cup brown rice 1 cup chicken broth 1/2 teaspoon salt 1 teaspoon dried dill 2 dried Calimyrna or other light-colored figs, stems removed, finely chopped Steep the tea in the water for 3 minutes. Remove the tea bags. Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender. Add the rice and stir to coat with butter. Add the tea, broth, salt, dill, and figs and stir to moisten the rice. Heat to boiling; reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, about 45 minutes. Fluff with a fork before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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