LOADED BROWN RICE
i first got the idea for making this rice from my sister, when i was cooking at her house about two years ago. she went on a cloves "kick" and put cloves in everything! and everything always tasted amazing! so i made brown rice the way she instructed me to, with a "pinch of cloves." well i didn't realize that she meant ground cloves, so i put in a heaping pinch of whole cloves. cloves aren't too forgiving little creatures...and let's just say their intensity was "interesting." (note: my brother in law probably ate the whole pot anyway.) however, when used the right way, cloves give a little boost to the background of other spices, and leave your guests still trying to pinpoint your secret ingredient. so, if you're not too acquainted with cloves, now is the time to start a relationship with this wonderful warming spice.
2 1/4 c organic chicken broth
1 c brown rice
2 stalks celery
3 cloves garlic
1 tsp ground cumin
1 tsp sea salt
pinch ground cloves
2 tbs olive oil
2 tbs butter
*chop the carrots to a little bigger than bite size. finely chop the celery, onions and garlic.
* sautee the carrots for five minutes on med heat. stir in the celery and sautee for five more minutes. stir in the onions and garlic and cook for about two minutes.
*pour rice, broth and seasonings in the pot and bring the mixture to a boil. once it boils, put a lid on it, turn the heat to low and let that do it's thing for forty five minutes. warning: don't lift the lid at all during this process...the rice won't cook right.
*after forty five minutes, take the pot off the heat and let it sit for ten minutes with the lid still on.
*take the lid off and fluff the butter in with a fork.
*serve alongside a delicious salad or marinated veggies...or stuff inside romaine leaves:)