Por Serves 4
2 tablespoons olive oil
2 cloves garlic, minced
1 cup brown rice
Salt and freshly ground black pepper to taste
1 tablespoon fresh tarragon, minced
1 tablespoon unsalted butter
1/2 cup raisins soaked in 1/2 cup white wine
2 cups chicken stock
1/2 cup slivered almonds
Sauté the garlic lightly in the olive oil in a 2-quart saucepan. Add the brown rice, salt and pepper, and tarragon. Cook briefl y, stirring, and add the butter and raisins. Cook and stir until the rice has browned lightly, then add chicken stock. Cover the pot tightly and simmer about 20 minutes or until rice is fl uffy and tender. During last 5 minutes of cooking, add the almonds.