Brown Rice with Cinnamon and Raisins

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            FOOD FUNNY
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Thanks to "DRSPAGHETI" for sharing this classic food funny:

John and his gorgeous wife Donna have been back from their honeymoon
for two weeks when John comes home from work and says to his new
bride that he has invited four of his friends from the office home for
dinner on Friday night. Donna is a bit apprehensive and asks if she
must cook a meal for the four. The husband explains that there will
be eight coming because each will bring a spouse.

Since this is their first party, the husband consoles her by saying
that all she has to do is get some Chinese food in and perhaps she can
bake a cake. This sounds like a good idea, and they sit down and
decide what Chinese food to get.

Friday morning Donna calls the office in tears. She explains that the
only cake recipe she has will only feed six. John says, "Why don't
you just double the recipe?" She decides that is a good idea.

At four, John receives another phone call from Donna -- this time she
is quite frantic. "I just can't do it," Donna weeps. "It's
impossible."

"Now, now, what's the problem?" asks John.

"Well," explains Donna, "their recipe calls for two eggs."

"So, you use four eggs," says John. "Don't you have them?"

"Yes," answers Donna. "Then it needs four cups of flour."

"Well," hubby says rather testily, "you will have to use 8 cups of
flour -- what is the problem?"

"It isn't the ingredients," sobs Donna, "it's that the cake must be
baked at 350 degrees and our oven doesn't go up to 700 degrees!"

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            TODAY'S RECIPE
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Raisins are often added to meat dishes throughout the Middle East,
India, the Caribbean, and Latin America to add a pleasant sweet note
to otherwise savory dishes. Here they work their magic on humble
brown rice.

Brown Rice with Cinnamon and Raisins

2 Tbs (30 ml) butter
1 medium onion, chopped
3 cups (750 ml) chicken stock or water
1 1/2 cups (250 ml) brown rice
1/2 cup (125 ml) raisins
2 tsp (10 ml) ground cinnamon
Salt and freshly ground pepper to taste
1/4 cup (60 ml) toasted pine nuts (pignoli) for garnish (optional)

Heat the butter in a pot over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the remaining ingredients
and stir once to combine. Bring to a boil, reduce the heat to low,
and simmer tightly covered until the water has been absorbed and the
rice is tender, about 45 minutes. Fluff with a fork and serve
immediately, garnished with pine nuts if desired. Serves 4 to 6.
Received on Wed Apr 20 08:34:21 2005