Pearl Brown Rice with Toasted Pumpkin Seeds, Parsley & Onions

1 cup pearl brown rice (uncooked)1 cup chopped parsley
1 yellow onion finely chopped
1 cup raw pumpkin seeds
1-2 tablespoons extra virgin olive oil

Seasoning: Salt

Bring to boil with 2 1/2 water the one cup of brown
rice with a dash of salt and simmer 45-50 minutes.
Chop parsley and yellow onions. Heat up a large saucepan
with a thin layer of olive oil and spread out a cup of raw
pumpkin seeds at medium heat. Sprinkle with salt. “Roast”
until lightly brown and popping. Remove from stove. Take
chopped onions in same pan which still has a film of olive
oil and spread in chopped onions. Pour in half cup of red
wine and simmer 10-15 minutes until wine has evaporated.

When rice is done mix in onions and stir 1-2 minutes then
add in parsley and the roasted pumpkin seeds and stir
for a minute and serve. Or this rice could be chilled
and served cold with the addition of a lemon or lime.

Be and Stay Well!


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