Serves: 4
Total Calories: 370

2 chai tea bags, such as Celestial Seasoning Bengal Spice
2 cups boiling water
2 tablespoons unsalted butter
1/2 cup chopped onion, fresh or frozen
1 cup brown rice
1 cup chicken broth
1/2 teaspoon salt
1 teaspoon dried dill
2 dried Calimyrna or other light-colored figs, stems removed, finely chopped

Steep the tea in the water for 3 minutes. Remove the tea bags.

Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender. Add the rice and stir to coat with butter. Add the tea, broth, salt, dill, and figs and stir to moisten the rice. Heat to boiling reduce the heat to a simmer, cover, and simmer until the rice is tender and the liquid has been absorbed, about 45 minutes. Fluff with a fork before serving.




From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 370
Calories from Fat: 78

More Recipes from the Homemade in a Hurry Cookbook:
*Rice & Other Grains
Barley Risotto
Black Rice And White Beans
Cheddar Cheese Oats With Toasted Walnuts
Chèvre Polenta
Corn And Black Bean Grits
Cranberry Brown Rice Pilaf
Creamy Pumpkin Risotto
Dirty Brown Rice
Hoppin' John Risotto
Instant Brown Rice Steamed With Vegetables
Kasha And Couscous
Kasha With Onion Relish
Orange Whole-Wheat Couscous
Polenta Pots De Crème
Quick Wild Mushroom Wild Rice
Spiced Brown Rice With Figs
Spinach Tabbouleh
Sprouted Quinoa
Sticky Vanilla Rice
Whole-Grain Rice-A-Bruni