Ingredients
- 2 tablespoons unsalted butter
- 1 cup long grain brown rice (about 6 1/2 ounces)
- 1 (2-inch) strip fresh lemon peel
- 2 1/2 cups water, or vegetable broth, low sodium canned or homemade
- Kosher salt and freshly ground black pepper
Directions
Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.
Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
Cook's Note: Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf. Add chopped fresh herbs and peas to cooked pilaf.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By mommahoo
Roanoke, VA
on March 29, 2013
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A tasty recipe, if you add some extras! This was my second attempt at rice pilaf. I tried a similar recipe first, that I'd gotten from a magazine, and it called for 2 parts rice to 3 parts broth. That was a disaster! The rice didn't cook! I had good luck with doubling this Food Network recipe, and unlike others, I DID double the broth! It worked out great, and all the liquid was absorbed in 45 min. as promised! My add-ins were carmelized onions, apricots, golden raisins, sliced almonds, and parsley.
By okkeller2001_72...
wake forest, NC
on February 06, 2011
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this is a great way to transition a family with picky eaters to brown rice noone even noticed, I used chicken broth, a sauteed onion and lemon zest, doubled the recipe using 4 cups of broth, it turned out great, i also cooked it in a saute pan vs. the sauce pan, and it was fine
By esadler
West Sacramento
on October 05, 2010
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My husband ate it and loved it. I was concerned that he would think it was too bland, but no complaints. Next time, I think I'll add herbs and pine nuts.
Read all 12 reviews