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Nuts and dried fruit add a chewy texture to the mixed brown rice.
By Bonnie Stern
Nuts contain fat. So rather than trying to eat them in small quantities on their own (very difficult to resist!), add them to recipes to add great taste and texture. This recipe is great for a side dish or vegetarian main course. Try using whichever nuts and dried fruit you like best.
Ingredients
2 cups (500 mL) brown-rice mix or Wehani rice
2 tbsp (25 mL) extra-virgin olive oil
1 large onion, sliced
⅓ cup (75 mL) walnuts, coarsely chopped
⅓ cup (75 mL) sliced almonds
⅓ cup (75 mL) pine nuts
⅓ cup (75 mL) dried fruit (cranberries, cherries or diced apricots)
1 tsp (5 mL) kosher salt, or more to taste
¼ tsp (1 mL) freshly ground black pepper
3 green onions, sliced
½ cup (125 mL) thick yogourt
Get Cooking!
- Bring a large pot of water to a boil. Add rice and cook for 20 to 25 minutes, until tender. Drain well.
- Meanwhile, heat olive oil in a wide saucepan. Add onions and cook until browned, 5 to 10 minutes.
- Spread walnuts and almonds on a baking sheet and bake for 10 minutes in a preheated 375°F (190°C) oven. Add pine nuts and bake for 3 minutes longer, or until nuts are lightly browned.
- Cover dried fruit with boiling water. Soak for 3 to 5 minutes. Drain well.
- Add cooked rice to onions in the pan and combine. Season with salt and pepper. Add nuts, fruit and green onions. Adjust seasoning to taste.
- Place a spoonful of yogourt on each serving.
Makes 6 to 8 servings
Nutrition Facts: 1 serving has 324 calories, 8 g protein, 14 g fat, 43 g carbohydrate, 5 g fibre.
Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.
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