Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Short-grain brown rice 3 lg Peaches, seeds removes
1 tb Olive oil Flesh finely diced
1 md Red onion(s) 12 Mint leaves
Peeled and finely diced Finely shredded
1 md Bay leaf Salt and pepper to taste
3 Cardamon pods 4 Whole-wheat pita breads
2 c Chicken stock

Place the rice in a colander and rinse under cold running water for
10 min. Drain.

Heat the oil over medium heat in a large, heavy saucepan. Add the
onion and saute for 3 min or until it is translucent. Add the bay
leaf, cardamon, rinsed rice, and chicken stock, and bring to a boil.
Reduce the heat and simmer, covered, for 30-45 min, until the liquid
is reduced.

Remove the pan form the heat and let sit, covered, for 10 min, until
all of the stock is absorbed into the rice. Fold in the peaches and
mint, season with salt and pepper, cover, and let stand for 5 min
more. Serve with warm pita bread.

Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 133
Submitted By DIANE LAZARUS On 11-25-95

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