This brown rice recipe was submitted by Dee Davis as a holiday recipe which her family enjoyed for many years with her wonderful vegetable stuffed squash. Try it with pecans!
A wonderful variation is to mix in sautéed tender baby greens to the leftover walnutty rice for another meal.
Total prep & cook time: 60 minutes
Nutrition Data, 100g Serving: 169 cal, 76 cal from fat, 9g fat, 21g carb, 3g protein, 2g fiber, 112mg sodium, 9g sugars, low cholesterol, good source manganese. Gluten free. Estimated glycemic load 10.
Pecans are nice instead of walnuts. Both nuts are sweeter and more flavorful if they're soaked first for 2 - 3 hours. Discard the soaking water.
A mild sweet onion is best in this recipe. Shallots are ideal, but rather expensive. Celery and carrots are a good substitute for onions - that's what we did.
Currants will also work if you prefer them to raisins.
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