Basic Long-Grain Brown Rice Pilaf

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DELICIOUS! My additions: tomato, green onion, avocado, and roasted chickpeas. Roast chickpeas by coating in olive oil, season with salt & pepper, and pop them in the oven at 400 degrees F for about an hour. It's a nice, crispy treat to contrast with the softness of the dish. I gave it 4 stars because my rice turned out a bit watery. I'm going to work on it to make it not so!

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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.

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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

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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.

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This is some Very Good Rice. I doubled the recipe, but, i did not add 5 cups of liquid, i only added 4 cups of Chicken Stock ( 2 1/2 or even 5 cups is way too much liquid. I toasted the brown rice with some Shallots, and during the cooking process, i added 1/3 cup of Golden Raisins. And just before i fluff the rice, i added 1/4 of Toasted Pine Nuts, and chopped up some Jalapeno slices to give the rice a little "Kick". This is a keeper.

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I enjoyed this recipe but had to cook it beyond the recommeded cooking time so that most of the water could have evaporated. I also sauteed some onions and parsley and cooked the rice with chicken broth. For some reason I think I will use just a little less water next time because I like my rice grains loose.

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This is a good basic recipe that lends itself well to additions. I caramelized some onions before adding the rice to the butter, then added some pine nuts along with chicken broth. I did have to cook it 15 minutes beyond the specified time for the liquid to be absorbed the the rice tender. I added some chopped dried apricots for the final 10 minutes setting time and topped it with some chopped parsley to serve. The end result was good and healthy.

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I like this with Basmati long grain rice and toasted pine nuts mixed in. It's the best!

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really tasty and easy addition to any dinner!

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Stock makes the rice flavorful, but be sure to add in things like olives, pine nuts, etc. for more flavor & texture.