Brown Rice Pilaf
Serve your family nutritious side dishes that taste great — like this whole grain brown rice pilaf.
1 1/2 cups long-grain converted brown rice
1 tablespoon vegetable oil
1 small onion, minced
3 cups liquid - vegetable stock, chicken stock or water
1 bay leaf
1 thyme sprig
Salt, to taste
Ground black pepper, to taste
- Preheat oven to 350°F (175°C). Heat the oil in heavy-gauge medium pot over medium heat. Add the onions and cook, stirring frequently, until tender and translucent, 5 to 6 minutes.
- Add the rice and sauté over medium-high heat, stirring frequently, until aromatic and heated through, 2 to 3 minutes.
- Add the stock, bay leaf and thyme sprig to the rice and bring to a simmer, stirring to prevent the rice from clumping together or sticking to the bottom of the pot. Cover the pot and cook in a preheated 350°F (175°C) oven until the rice is tender and has absorbed all the liquid, about 30 minutes.
- Remove the rice from the oven, and allow it to rest, covered, for 5 minutes. Uncover, and use a fork to fluff the rice, remove the bay leaf and thyme sprig, and set aside in a warm spot. Season to taste with salt and pepper. Serve on a warm plate.
Makes 6 servings.
- Several different dried fruits, nuts and herbs can be added to grains, such as dried cherries, dried apricots, slivered almonds, chopped pistachios, fresh basil, etc.
- 2 ounces of chopped, toasted walnuts can also be gently folded in with 1/2 ounce each of chopped parsley, chives and thyme.
Recipe provided courtesy of The Culinary Institute of America via Brandpoint Content; Copyright 1996-2014.