Almond Brown Rice is a simple, yet surprising variation for brown rice . It can be used in most recipes calling for plain rice. Lovely as an accompaniment to chicken and vegetables, it is also great in casseroles and excellent as a base for rice salad. The addition of wheat berries or wild rice makes this very unique.
Almond Brown Rice
Adapted from Sue Gregg’s Main Dishes Cookbook (page. 206). Yields 4 cups.
1 cup brown rice
2 3/4 cups water
1/4 cup wheat berries (grain) or wild rice
1/4 cup almonds, sliced, slivered, or chopped
½ to 1 tsp. Salt, to taste
Optional soaking step for added nutrition: Combine rice, wheat berries and almonds with 2 cups of water and 2 tablespoons of raw apple cider vinegar. Soak for at least 7 hours (or overnight). Add an extra cup of water and cook as directed below. Check to see if rice is tender after about 25 minutes (it may take a little longer, but should be less than 40 minutes)
Combine all ingredients in a medium saucepan and bring to a boil over moderately high heat. Gently boil for 5 minutes, then turn to low and cover tightly.
Simmer for 40-60 minutes, until soft. (To avoid sticky rice, keep covered for the first 40 minutes.)
For extra flavor and crunchiness: Saute almonds in 1 tablespoon unsalted butter. Add to rice when cooked.
For added color: Saute chopped green onions along with the almonds.
This recipe is linked to Two for Tuesdays.