Note: this piece first appeared as the December 2006 ClarkWellness.net recipe of the month.
This nurturing and satisfying dish is a beautiful addition to your holiday table — or it can add pizazz to any “regular” meal. It’s colorful, simple, and easy to prepare.
Serves 4
2 cups water
1 cup brown basmati rice, rinsed
pinch sea salt
1/2 cup dried cranberries
1/2 cup walnut pieces
1/2 cup chopped fresh parsley
Bring water to a boil in a medium-sized cooking pot. Add rice and salt, turn down the heat to low, cover, and cook, covered, for 15 minutes. Remove the cover and add the cranberries and walnuts on top of the rice (do not stir). Replace the cover and continue to cook 15 to 25 minutes longer, until all the water has been absorbed by the grain. Remove from heat, add parsley, and fluff with a fork. Cover and allow to sit for 3 to 5 minutes off the heat before serving.
