Rice-A-Robin - Live from San Francisco!

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.