Yield: 4 servings

Ingredients:

5 cups stock or water
1 Tablespoon olive oil
3 shallots, minced
2 cloves of garlic, minced
sea salt to taste
1 cup brown rice, soaked and rinsed
1/4 cup mirin or 2 T. honey
1/2 cup water
2 ears of corn, kernels removed and set aside.
Fresh rosemary sprigs for garnish

Preparation:
1. Heat stock in a large pot and keep warm over low heat.

2. Add brown rice to a casserole and mix with shallots, garlic and sea salt. Slowly pour in stock, mirin/honey and water evenly overtop of rice combination.

3. Stir well, cover and bake 25-30 minutes until liquid has absorbed and rice is tender. Remove from oven and let rest undisturbed, 5 minutes. Serve hot.

Copyright Chef Abby Fammartino, Abby’s Table, LLC, 2009.