1 Tbsp canola oil (15 mL)
1 leek, white and light green part only, thinly sliced (1)
2 cloves garlic, minced (2)
1 cup brown rice (250 mL)
1 red bell pepper, chopped (1)
2 cups sodium reduced vegetable or chicken broth (500 mL)
1/2 cup chopped dried figs, unsweetened (125 mL)
1/4 cup sliced almonds, toasted (60 mL)
1/4 cup shredded Asiago or Manchego cheese (optional) (60 mL)
2 Tbsp chopped fresh parsley (30 mL)
- In a wide saucepan, heat oil over medium heat; cook leek and garlic, stirring for about 3 minutes or until softened. Add rice and cook for 1 minute. Add pepper; broth and figs; stir. Bring to a simmer.
- Reduce heat to low; cover and cook for about 30 – 45 minutes or until broth is absorbed and rice is tender. Spoon into a serving dish and sprinkle with almonds, asiago, if using and parsley to serve.
- Substitute pitted dates for the figs in the recipe.
- Using a wider saucepan can reduce the amount of cooking time compared to a deep pot.
- Different brown rice varieties or brands may have different cooking times – serve when rice is tender.
Fig and Almond Brown Rice
This versatile side dish pairs well with favourite holiday mains - poultry, beef, pork, lamb, fish, or tofu. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
- 6 people
- Serving Size
- 1/6th recipe without cheese
- Total Fat
- 6 g
- Saturated Fat
- 5 g
- 0 mg
- 200 mg
- 38 g
- 3 g
- 8 g
- 5 g
- 300 mg