Tuesday, February 16, 2016

Brown Rice Pilaf

I'd been looking for a good brown rice pilaf recipe for years. White rice is stripped of nutrients.

Plus to us, brown rice tastes better.
So after much trial and error, I came up with a recipe we love....and I make it often.

So here it is. I'll walk you through it, and then I'll type the full recipe at the end of this.

First of all, I use this kind of rice. It's my favorite. But use a brand you like.
Walmart has the best price. Like $2. cheaper than Vons or Savemart.


So I take about 1/3 of an onion and saute it in 2 T olive oil.
I'm always tempted to put more onion but I don't, or else the rice will be too moist.

Then I add 1 cup of brown rice....
and I stir it around in the heat so each kernel of rice gets it's own jacket. Saute it for another minute.


Then I add some fresh chopped parsley. 
Den prefers it without the parsley, so sometimes I leave it out.


Add 2 1/2 cups water. 
3/4 t salt
2 whole garlic cloves 
(the garlic will mash up as you stir it when it's done)


Bring to boil and then turn down to low, put the lid on and simmer for 45 minutes.


When the 45 minutes are up, turn off the heat and let it sit covered for 10-15 minutes.


Then I take the lid off and throw some of these 2 guys in
Not a lot, just however much you like.

Put the lid back on for a few more minutes so the flavors can all marry 
(like my Mom use to say)


And there you have it.



If I have leftovers it's so easy to freeze in little ziploc bags 
and bring out whenever we need a side dish.

Or sometimes I'll throw leftover pilaf in a soup I'm making for added flavor.
I've become more daring in my older age.

I hope you like it!


In large frying pan put 2 T olive oil and fry chopped onion (small one or 1/3 of large) until
translucent. Then put in 1 c brown rice and mix it all so that each kernal of rice gets it's own jacket.
Measure 2 1/2 cups water and stir in along with 2 garlic cloves.  3/4 t salt, Bring to boil, then cover
and simmer 45 min. Turn off heat and let it set about 10-15 minutes. Then add some sliced almonds
and craisins, stir, and put lid back on until dinner is ready. Fluff with fork. 


4 comments:

Karen Mortensen said...

Looks good.

Scrapally said...

You should do a cooking show! This looks great and I am definitely going to try it.

Lisa said...

Look at you!!! Pioneer Woman or just as awesome as any food blogger! YOU GO GIRL! I'm going to try this one and thanks for sharing! "MUAH!"

Susan Anderson said...

That looks yummy…and EASY, too. Just what I need, because I never seem to like the brown rice when I cook it. I will definitely give this a try.

Thanks.

=)