Minted brown rice stuffing: Date Added: 19 Nov 2009
Listed in: Rice

1 cup uncooked brown rice
4 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1 cup chopped celery
3 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
1 tablespoon chopped fresh mint
or 1/2 teaspoon dried mint flakes

Sauté rice in butter or margarine just until lightly toasted in medum-size saucepan; push to one side. Add onion and sauté just until soft. Stir in celery, water, salt, cinnamon and nutmeg; cover. Heat to boiling; simmer 40 minutes, or until liquid is absorbed completely (Rice will be barely tender.)

Fold in walnuts and mint. Note - If baking separately, place in 6-cup baking dish; cover. Bake in slow oven (325°F) 1 hour, or until rice is fluffy and tender.

Note: Toasted rice plus spice and mint make this refreshingly different dressing for lamb.

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