Nutty Seeded Rice

August 4th, 2011 by Erin Gennow
Seeded Rice

Seeded Rice

Nutty Seeded Rice

Adding nuts or seeds to brown rice increase the protein of the dish and adds extra nutrients.  It also offers an added crunch.  Cooking the seeds with the rice softens them a bit, making the texture a bit more similar to the rice.  Garnish with chopped parsley to accent the dish with some green.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 4-6 sides


1 cup brown or wild rice (or barley)

1/3 cup nuts and/or seeds such as pumpkin, sesame, pine nuts, and sliced almonds

2 to 2 ¼ cups vegetable broth, chicken stock, or water

½ teaspoon sea salt

1 tablespoon chopped parsley (or other herb of your choice)


Rinse the brown rice.  Place the rice in a medium pot with 1/3 cup seeds/nuts, 2 cups broth, and ½ teaspoon salt.

Set the pot over high heat and bring the rice to a boil.  Reduce the heat to low, so the rice is just simmering, and cover the pot.  Simmer the rice for about 45 minutes.  Check the rice at about 30 minutes to see if any more liquid is needed.

When all the liquid has absorbed and the rice is done, let the rice sit, covered for about 5 minutes.  Serve with chopped parsley.

A year ago on The Daily Morsel


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One Response to “Nutty Seeded Rice”

  1. […] a salmon fillet on each plate and top generously with the gremolata. Serve on a bed of Nutty Seeded Rice or Quinoa with a side of asparagus or Broccoli […]

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