Title: Brown Rice with Peaches
Categories: Entree Pasta Fruit Vegetable
Yield: 4 Servings

GRAINS, RICE AND BEANS
BY KEVIN GRAHAM
MIAMI HERALD 8/10/95
1	c	Short-grain brown rice
1	tb	Olive oil
1	md	Red bermuda onion; peeled pitted and finely diced
1	md	Bay leaf
1/4	ts	Ground cardamom
2	c	Vegetable stock
3	lg	Peaches; peeled, pitted and finely diced
12		Fresh mint leaves; finely diced

Place the rice in a colander and rinse under cold running water for 10 minutes. Drain. Heat the oil over medium heat in a large, heavy saucepan. Add the onion and saute for 3 minutes or until it is translucent. Add the bay leaf, cardamom, rinsed rice and vegetable stock and bring to a boil. Reduce heat and simmer, covered, for 35 to 40 minutes until liquid is absorbed. Remove the pan from the heat and allow to sit covered, for 10 minutes, until all of the stock is absorbed into the rice. Fold in the peaches and mint, season with salt and pepper, cover and allow to stand and additional 5 minutes.

Nutritional info: 281 cal; 8g pro, 51g carb, 6g fat (18%)

Lisa Crawford (lisa_pooh@delphi.com)

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