2-1/2 cup water
1 cup brown rice
2 tsp chicken bouillon granules
2 tbsp toasted pine nuts
1 tbsp chopped fresh cilantro
1 tsp grated lemon peel
How to prepare
In 1-qt. Saucepan, combine water, rice and bouillon. Bring mixture to boiling. Reduce heat to low, cover and simmer 40 minutes. Remove from heat and let stand 5 minutes. Uncover and fluff with fork and stir in pine nuts, cilantro, and lemon peel. Makes 4 servings.
Note: to toast pine nuts, spread in a shallow, ungreased pan and bake at 350 degrees 5 to 7 minutes, until lightly browned and fragrant.