Ingredients
2 c long grain brown rice
1 tbsp olive oil
1 tbsp minced garlic
½ med white onion, finely chopped
½ small can tomato paste
2 tsp fennel seeds
2 tsp cumin seeds
1½ tsp whole white peppercorns (if you like it hot, increase to 2 tsp)
2 tsp smoked sweet paprika
a few dashes ground nutmeg
3½ c water
sea salt
2 oz sharp cheddar or parmesan cheese (optional)
Preparation
Crush fennel, cumin, and peppercorns together with a mortar and pestle until fine. In a medium pot, sauté garlic and onion about 1 minute in olive oil. Add tomato paste, the freshly ground spice mixture, and stir. Add water, paprika, and nutmeg. Bring to boil. Add rice and stir once. Reduce heat, cover tightly and simmer for 35 minutes. Do not remove cover in this time. Remove from heat and let stand covered 10 minutes. Remove cover and let stand 10 more minutes to allow excess water to steam off and the rice to cool. Fluff with a fork. Add sea salt to taste and freshly grated cheese, if desired.
