Categories: rice, side

Ingredients

• 2 1/3 c organic short-grain brown rice
• 4 c water
• 2 tbsp sunflower oil
• 1/3 c slivered almonds
• 1/3 c sunflower seed kernels
• 1 tbsp sesame seeds
• 2 tbsp unsalted butter
• 2 tbsp minced fresh parsley

Directions

1. To cook rice: Boil water. In a separate pot, heat sunflower oil over med-high heat. Rinse uncooked rice well, and put in oil to saute for 3-4 mins, stirring constantly. Pour boiling water over rice, do not stir. Bring back to a boil. Cover and set to minimum heat to simmer for 45 mins. After 45 mins, take off heat and let sit, undisturbed, for another 20 mins.

2. When rice is cooked: Melt 2 tbsp butter in a sauce pan over med heat. Pour in almonds, sunflower kernels, and sesame seeds. Saute for 4-5 mins, until almonds brown nicely. Add 3 cups of the cooked rice and stir until heated through. Stir in parsley. Serve.

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