Clementine Ginger Almond Rice (Kopie)

*****
Clementine Ginger Almond Rice - vegan, gluten-free, soy-free
Serves 8

This rice has a subtle mixture of several flavors. Infused with ginger, clementine, & a hint of cinnamon, the cranberries add texture & sweetness while the toasted almonds add a nutty crunch. A relatively easy dish to throw together, this rice compliments other Thanksgiving-themed dishes. I’m thinking squash would pair especially well.

Toasting the rice & almonds brings out the nutty flavors of both foods, adding another layer of flavor & depth to this humble dish. When you makes this for Thanksgiving dinner, your relatives may very well take one look at it & think, “oh, rice.” But once they have a bite, they’ll realize it’s much more flavor-packed than assumed.

{My kids actually ate this for breakfast one morning, topped with soy milk. My son said it “tastes like cake!” I suppose the subtle sweetness of the rice combined with the sweet nature of soy milk made for a cake-like experience.}

2 c. organic short-grain brown rice
3 1/2 c. water
1/4 tsp. cinnamon
good pinch of salt
2 strips of peeled, fresh ginger (about 1 inch)
juice of 2 clementines
peel of 1 clementine, grated
1/2 c. sliced almonds
3/4 c. dried cranberries
1/2 tsp. grated fresh ginger
1. In a large cast-iron skillet on medium-high heat, toast brown rice. Stir periodically for 4-5 minutes, or until brown rice becomes aromatic & is visibly toasted (lower heat to avoid burning if your pan gets too hot).
2. Add water, cinnamon, salt, & ginger. Turn heat up to high & get water to a boil. Cover rice & turn heat down to medium-low. Cook for 50 minutes (& don’t go peeking under that lid–but you already knew that, didn’t you?).
3. While rice is cooking, boil 2 cups water. Place dried cranberries in a small bowl. Once water has reached a boil, pour water over cranberries & cover. Let sit for 20-30 minutes (or until cranberries are reconstituted). Drain excess water.
4. You’ll also want to toast your almonds. It’s super easy, don’t worry. Preheat your oven to 300 F. Spread almonds on baking sheet. Bake for 3-5 minutes (be careful not to burn). Remove from oven & let cool.
5. Grate ginger, & peel of one clementine (or grate peels of both clementines).
6. Once rice is cooked, remove from heat, fluff with a fork & let sit for 5 minutes.
7. Place rice in medium bowl & add cranberries, almonds, grated ginger, clementine peel & juice. Toss gently. Garnish with clementine slices.

http://tasty-yummies.com/2012/11/09/clementine-ginger-almond-rice-vegan-gluten-free-soy-free-guest-post-by-bring-joy/