Toasted brown rice with lots of roasted nuts and dried currants.
2 1/2 cups vegetable stock
1 cup brown rice
1/2 cup sunflower seeds
1/2 cup finely chopped pecans
1/3 cup dried currants
Preheat oven to 350 degrees.
Bring stock to a boil in a small saucepan.
Meanwhile, in a medium saucepan, heat a little olive oil, add rice and saute for just a minute until the rice starts to brown. Add stock, cover and cook it at lowest possible heat 35 - 40 minutes, or until rice is done but nice and moist.
While rice is cooking, spread sunflower seeds and pecans on baking sheet and bake 2 - 4 minutes, or until lightly browned. When rice is done, stir in toasted nuts and currants. Serves 3 as a side dish. This also makes a great vegetarian dinner with a green salad on the side. Recipe easily doubled.