This is a good accompaniment to any meat or poultry main course. The orange peel and nuts really add to this dish.
3 cups water
2 cups raw brown rice
1 teaspoon salt
3 tablespoons butter
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 teaspoon brown sugar
1 teaspoon very finely grated orange rind
1 cup sliced Brazil nuts
1/2 cup chopped black olives, drained
Boil the water. Add rice, salt, butter, chili powder, garlic powder, brown sugar and grated orange rind. Stir briefly; cover. Lower heat and cook for 30 to 40 minutes or until moisture is absorbed and rice is tender. Stir in nuts and black olives. Cover and let stand for several minutes over very low heat.
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