- 1 cup brown rice
- 2 cups chicken broth
- 1 tablespoon butter
- 1 bay leaf
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 teaspoon minced fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/3 cup thinly sliced celery
- 1/4 cup seedless raisins
- 1 tablespoon low-sodium soy sauce
- freshly ground black pepper to taste
- Bring brown rice, chicken broth, butter, and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes; discard bay leaf.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges, about 3 minutes. Stir in the cumin and coriander, then stir in the celery and raisins. Reduce heat to medium, and cook until the celery becomes tender, about 5 minutes. Once ready, stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.