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Meat
Easy
4 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
1 tablespoon Bartenura Olive Oil
1 shallot, finely chopped
1 cup brown rice
1 tablespoon fresh ginger, finely chopped or 3 cubes Dorot Gardens Frozen Ginger
1/4 teaspoon cinnamon
1-2 cups Manischewitz Chicken Broth (depending on rice package directions)
1/2 pound firm, ripe persimmons, peeled and chopped
1/2 cup fresh cilantro, finely chopped
juice of 1/2 lemon
salt, to taste
pepper, to taste
Heat oil in a 2-quart saucepan over medium heat. Add shallot and stir occasionally until golden, about five minutes.
Reduce heat to low and add rice, ginger, and cinnamon. Sauté for one additional minute.
Add chicken broth (amount depends on package directions). Raise heat and bring to a boil. Cover and cook according to package directions (time will depend on your variety of brown rice), until all water is absorbed.
Remove from heat and let stand for five minutes.
Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, salt, and pepper. Serve warm.
Photography by Tamara Friedman
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