Wednesday, May 12, 2010
Cumin Rice with Nuts
Today was a pretty exciting day. I joined my first CSA! For those of you unfamiliar with the term "CSA," it stands for "Community Sponsored Agriculture." It's a way for consumers to buy local, seasonal (and often pesticide-free/organic) produce and support a local farm. You typically pay for your "share" early in the season and then receive weekly boxes of produce from about June - October. If you are interested, I highly encourage you to join one of your own. And if you happen to live in Seattle you have tons of great Washington farms to choose from!
Sometimes the best things in life are simple. And my philosophy is that simple foods seem to be the most delicious. I don't know if you have a soft spot in your heart for rice like I do, but there are many days when I can't get enough of the stuff. I grew up with white rice so this what my taste buds still think is best, but I've grown quite fond of brown rice over the years.
This is a very easy and delicious rice recipe that I adapted from one in The Vegetarian Slow Cooker. Look at that, now two delicious meals that have come from my crockpot! Things are looking up! :) This rice goes well with a side of black beans. You could also add in some currants or raisins if desired.
2 Tbs Earth Balance, divided
2 cups long-grain rice
1 3/4 tsp salt
4 tsp ground cumin
4 cups water
3/4 cup pine nuts or chopped almonds
1 tsp dried basil
In a skillet on medium-high heat, melt 1 tablespoon Earth Balance and add rice, stirring until rice turns light brown. Transfer rice to slow cooker with salt, cumin, basil, and water. Cover and cook on high heat for 2 - 3 hours or low heat for 9 hours.
Melt 1 tablespoon Earth Balance in skillet on medium-high heat, add nuts, and stir until browned. Stir into rice mixture and serve immediately.