Orange Ginger Brown Rice

I must thank my dear, sweet man for introducing me to the joys of brown rice. The rich, nutty and delicious flavor is wonderful on its own but readily accepts all sorts of other flavorings and ingredients. This time around, the rice is cooked in vegetable stock and seasoned with the zing of fresh ginger and punctuated with the sweetness of orange zest. The flavor pairings are a bit unusual, but they come together to form a bright, and dare I say, happy side dish. If you want more flavor, you can use chicken stock to cook the rice. This is a naturally gluten-free and vegan dish you can feel good about serving to your family and friends.

Orange Ginger Brown Rice

Canola or extra virgin olive oil

1 medium onion, diced

1 cup brown rice

1 tsp. freshly grated orange zest

1 tbsp. finely chopped or grated fresh ginger

2 cups vegetable stock

Kosher salt

Freshly ground black pepper

In a medium skillet, sweat the onions over medium heat in a small amount of oil until they become translucent.

Add the rice and quickly sauté for 1 minute.

Add the orange zest and ginger and cook for 1 more minute. Add the stock and bring it to a boil. Cover the pan with a lid and cook the rice over low heat until it is tender, which could take anywhere from 20 - 45 minutes, depending on the type of rice; most brown rice brands require between 40 - 45 minutes to cook fully.

Add salt and pepper to taste and serve hot.

Serves 4 - 6