Fragrant Brown Rice

• 1 cup brown rice
• 2 cups water
• 2 large onions
• 1 clove garlic
• 2 tablespoons oil
• 12 medium mushrooms
• 2 teaspoons minced fresh ginger
• 1/2 cup raisins
• 1/4 teaspoon cardamom
• 18 teaspoon cloves
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cinnamon
• 1/4 pound unsalted roasted cashews
• 1 cup vegetable broth

1. To cook brown rice in a 30-minute meal it must be soaked for 2 hours.
2. Cover rice with water and allow to soak.
3. To cook, bring rice with water to boil.
4. Reduce heat to simmer; cover and cook rice about 20 minutes, or until tender and water has evaporated.
5. Slice onions and put garlic through press.
6. Saute in hot oil until onions are soft, about 5 minutes.
7. Wash and slice mushrooms; mince ginger.
8. Add to onions with raisins and spices.
9. Continue sauteing until mushrooms are soft.
10. Stir vegetables into rice with cashews.
11. Add vegetable broth; stir to mix well and heat broth.
12. Serve.

brown rice, water, onions, clove garlic, oil, mushrooms, fresh ginger, raisins, cardamom, cloves, freshly ground black pepper, cinnamon, cashews, vegetable broth

Taken from cooking.nytimes.com/recipes/10230 (may not work)