Ingredients:

• 1 cup – brown Rice
• 2 cups – Chicken broth
• 1/4 cup – seedless Raisins
• 1 tbsp – Butter
• 1 – Bay Leaf
• 1 tbsp – vegetable oil
• 1 cup – chopped Onion
• 1 tsp – minced fresh Ginger
• 1 tsp – ground cumin
• 1/2 tsp – ground coriander
• 1/3 cup – thinly sliced Celery
• 1 tbsp – low sodium soy sauce
• Freshly ground black pepper to taste

Method:

1. Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat.
2. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
3. Meanwhile, heat the vegetable oil in a skillet over medium-high heat.
4. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes.
5. Stir in the cumin and coriander, then stir in the celery and raisins.
6. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes.
7. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.

Recipe courtesy of Vidya