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Saturday, January 16, 2010

Brown Rice Pilaf

A few months ago we decided to buy some brown rice for the sake of our health. Not long after that, we realized that we had no idea how to cook brown rice. This started us on the search for brown rice recipes. We tried it simply boiled; while this was certainly bearable, it wasn't something that called out to anyone. We discovered this brown rice pilaf recipe and, voila-- everyone likes brown rice.

We've eaten this as a side dish with many different entrees, but perhaps our favorite combination is this recipe with chicken stir fry. This recipe serves 4 to 6 people; I usually make one and a half times the amount here.

Brown Rice Pilaf
1 tablespoon vegetable oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 cup long grain brown rice (not instant)
2 1/2 cups chicken broth or vegetable broth

In a medium-size sauce pan, heat oil over medium-high heat. Add onion and garlic; cook, stirring until onion is golden, about five minutes. Add rice and saute for 1  minute.

Add broth and bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 50 to 60 minutes. Uncover rice and let stand for 5 minutes before serving.

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