Brown Rice with Cashews and Herbs (Phase 2)
2 TB olive oil or Smart Balance spread
1 medium onion, chopped
1 teaspoon minced garlic
1 cup brown rice, rinsed
1/2 cup cashew pieces
1 bay leaf
1/2 teaspoon fresh thyme leaves (1/4 teaspoon dried)
Salt and ground black pepper
2 cups chicken or vegetable stock, or water
Place oil or butter in a medium skillet over medium heat; when oil
is hot or butter melts, add onion and garlic and cook, stirring until
softened, about 5 minutes.
Add brown rice and nuts and cook, stirring, for 1 minute; add the
herbs, salt, pepper and liquid. Bring to a boil.
Turn heat to low, cover and cook for 30 minutes. Check rice's
progress: It is done when it is tender but still a little chewy.
Continue to cook in needed, adding a little more liquid if it has all
been absorbed, but the rice is not quite done. If there is too much
water when done, cover and remove from heat; the liquid should absorb
within 10 minutes.
Remove the bay leaf before serving