Ingredients
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1
-
1
-
3
-
1
-
2 1/2
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-
-
-
-
-
-
-
-
-
Directions
Brown Rice Pilaf,I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too.,used your recipe on Saturday with broiled salmon topped with a combo of hoisin sauce and honey. It was just delicious and I will certainly use it again. I do have one comment.I heated my oil and put in the fresh garlic and onions in the pot that I was going to cook everything in. I think when you wrote saute onions and garlic in a small pan then add all the other ingredients it would overflow. Anyway, since the garlic started to burn and the onions did not brown enough I sauteed the rice as directed and cooked til it was done. I also added a bunch of chopped parsley and it looked very pretty and it was still delicious. What I will do the next time is saute the onions first in a small pan until they get translucent and then add the fresh garlic. When the onions are browned I will transfer them to a larger pot saute the rice and then add the broth etc. I have browned onions and garlic several times and that seems to work for me. I do love this recipe and what I especially like is it comes out very moist like a risotto. Thank you Sandra,Great recipe! I added toasted almonds and chopped scallion tops. My hubby even liked it!
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Steps
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1
Done
|
In a Small Skillet, Heat Oil Over Medium-High Heat. Add Onion and Garlic; Cook, Stirring, Until Onion Is Golden, About 5 Minutes. |
|
2
Done
|
Add Rice and Saut For 1 Minute. |
|
3
Done
|
Add Broth, and Season With Salt and Pepper to Taste; Bring to a Boil. Cover and Reduce Heat to Low. |
|
4
Done
|
Simmer Until Rice Is Tender and Most of the Liquid Is Absorbed, About 45-50 Minutes. Check Rice Occasionally and Add Water If Necessary. |
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5
Done
|
Uncover and Let Rice Stand For 5 Minutes Before Serving. |
