This is perhaps my all time favorite rice dish. I can serve it cold, hot or at room temp! It can be modified in so many ways according to your taste buds.....
4 cups of chicken broth (prefer organic or low sodium)
2 cups of balsmi brown rice
1 - 2 tablespoons of olive oil
1 dash of salt
2 tablespoons of ground cumin
1 cup of sliced almonds (toasted if preferred)
Chopped scallions (or subsitute with red or white onion)
1/2 cup of olive oil
Salt to taste
pepper to taste
1/2 cup of honey
2 tablespoons of soy sauce
1 fresh squeezed lemon and orange
1 - 1/2 tablespoons ground cumin
Add chicken broth, olive oil, salt and cumin and bring to boil. Add rice after you have rinsed it in cold water. Cook for 40 minutes on medium to low simmer. I suggest if you have a gas stove like I do to cook it on the low simmer and medium for electric. Wait 5 minutes after taking it off the burner before removing the lid and then fluff it with a fork.
Add directly to your rice pan the scallions, parsley, almonds, grated lemon and the orange zest!
Now it is time to make the dressing for the rice. This is the key to this awesome rice dish. Take all the ingredience for the dressing listed above and blend it in your blender. Pour into your rice mixture and toss. Granish with parsley and almonds if you are serving it to guest. Ok to serve at room temp, hot or even cold. This dish is so versatile and delicious.
This is my favorite dish to make at the start of the week and if I need something quick I just pull it out of the fridge and zap it for a minute or just dive in cold. Great flavor and aroma. Try it and let me know how you like it!