Raisin and Spice Brown Rice

Bring brown rice chicken broth butter and bay leaf to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until the rice is tender 45 to 50 minutes; discard bay leaf.

Meanwhile heat the vegetable oil in a skillet over medium-high heat. Stir in onion and ginger; cook and stir until the onion begins to brown on the edges about 3 minutes. Stir in the cumin and coriander then stir in the celery and raisins. Reduce heat to medium and cook until the celery becomes tender about 5 minutes. Once ready stir the onion mixture into the cooked rice along with the soy sauce; season to taste with pepper.