Brown Rice Pilaf & Variations
Brown Rice Pilaf Recipe & Variations
There's no reason for rice to be boring. Spike it with flavor. See my below for ideas on jazzing up this classic pilaf recipe. My Hummus makes a tasty condiment- perfect with pilaf (not to mention, it's a complementary vegan protein).
2 tablespoons olive oil
1 small to medium red or yellow onion, diced fine
1 cup uncooked long or short grained brown rice, white or basmati rice
2 1/2 cups hot gluten-free broth
2 tablespoons dry sherry or white wine (optional)
1/2 to 1 teaspoon spices, as you prefer (curry, cumin, saffron, cinnamon, herbs)
1/2 cup golden raisins, currants, chopped dried apricots or cranberries
1/3 cup slivered toasted almonds, walnuts, pine nuts, or pecans
Heat the olive oil in a saucepan and sauté the onion until softened.
Add in the uncooked rice and lightly stir-fry for 2-3 minutes until the rice is nicely coated and begins to turn golden brown.
Add your spices and seasonings. Stir to coat.
Slowly pour in the hot vegetable broth and sherry (it will steam- be careful), stir, and bring to a boil. Cover and reduce the heat to low.
Simmer until all the liquid is absorbed, about 45 minutes. Stir in the dried fruit bits and toasted nuts, and mix well. Cover and keep warm for a minute or two before serving.
Serves 4 as a side dish.
Karina's Notes:
2 tablespoons olive oil
1 small to medium red or yellow onion, diced fine
1 cup uncooked long or short grained brown rice, white or basmati rice
2 1/2 cups hot gluten-free broth
2 tablespoons dry sherry or white wine (optional)
1/2 to 1 teaspoon spices, as you prefer (curry, cumin, saffron, cinnamon, herbs)
1/2 cup golden raisins, currants, chopped dried apricots or cranberries
1/3 cup slivered toasted almonds, walnuts, pine nuts, or pecans
Heat the olive oil in a saucepan and sauté the onion until softened.
Add in the uncooked rice and lightly stir-fry for 2-3 minutes until the rice is nicely coated and begins to turn golden brown.
Add your spices and seasonings. Stir to coat.
Slowly pour in the hot vegetable broth and sherry (it will steam- be careful), stir, and bring to a boil. Cover and reduce the heat to low.
Simmer until all the liquid is absorbed, about 45 minutes. Stir in the dried fruit bits and toasted nuts, and mix well. Cover and keep warm for a minute or two before serving.
Serves 4 as a side dish.
Karina's Notes:
- To toast nuts for pilaf: Gently heat a dry skillet and lightly toast the nuts, shaking occasionally, for about 3-4 minutes. Remove the nuts and set aside.
- Add sliced stir-fried peppers or green chiles for a flavorful combo.
- Flavor combo ideas: Mushrooms and cranberries, apricots and almonds, chopped tart apple and walnuts, roasted green chiles and pine nuts.
2 comments:
Do you have suggestions for cooking with wild rice?
Follow directions on the product and you should be fine. ;-)
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