Normally I try to cook brown rice, but lately my stomach’s been a little touchy and brown rice has been difficult to digest. So tonight I was making white rice, and honestly, I just wasn’t down with the boring whiteness of the dish. To spruce it up I added the following to my rice cooker:
1 cup basmati rice
1 1/2 cups of vegetable stock
1/2 onion, chopped and lightly sauteed in olive oil
small handful of dried cranberries
small handful of raw cashews
a splash of [wheat free] soy sauce
It was so fabulous that my hearty, omnivorous husband had three helpings. Yay impromptu meals!
