Thai Red Rice with Onions and Pecans

This is a recipe based on What to Cook Today’s Thai Red Rice recipe. It’s even better the second day (if there are any left overs)

Ingredients

• 1 cup whole-grain red rice
• 2 cups water or broth for unsoaked rice OR
• 1 ½ cups water/broth if soaking for at least 2 hours
• ½ tsp salt
• 1 Tbsp neutral cooking oil
• 1 onion, rough chopped
• 1/2 cup pecans or other nut of your choice, toasted

Method

1. Rinse the rice well and drain.
2. In a a heavy-bottom pot with a tight-fitting lid, sauté the onion for 2-3 minutes.
3. Pour water into the pot and bring to a boil. When the water comes to a boil, add the rice, salt, and oil.
4. Stir and bring it back to a boil and then lower the heat to a gentle simmer.
5. Cover with the lid and cook 45-50 minutes for unsoaked rice and 25-30 minutes for soaked rice.
6. Turn off the heat and let it rests for 10 minutes before opening the lid.
7. Uncover and fluff the rice with a fork.
8. Fold in the toasted nuts and serve.

4-6 servings.