Photo: Herbed Brown Rice Pilaf Recipe
Ingredients
- 1 tablespoon butter
- 1 shallot, chopped
- 1 cup long-grain brown rice
- Kosher salt and freshly ground pepper
- 2 1/2 cups chicken broth or water, warmed
- 1 clove garlic, smashed
- 2 sprigs fresh thyme
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 green onions, thinly sliced
Directions
Melt the butter in a 2-quart saucepan over medium heat. Add the shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper.
Add the stock, garlic and thyme. Cover with a tight fitting lid. Cook 40 minutes, turn off the heat and let sit for 10 minutes.
Remove the thyme sprigs and garlic. Fluff with a fork and add parsley and green onions
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By npierre
on May 06, 2013
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Easy and pretty tasty...with the added bonus of being less salty than the store-bought versions. Both times I've made it, I needed to use more Chicken Broth than the recipe calls for to ensure the rice has a nice consistency.
I would recommend this recipe.
By 19Ladyboat62
on December 30, 2012
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Although I love The Neelys, this one was not a winner for my family. After 40 minutes, there was too much liquid so I had to cook it for an additional 20 minutes. I will try it again though but use coconut oil instead of butter and 2 cups of coconut milk instead of broth.
By sage 1
Texas
on February 06, 2012
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Definitely too much liquid (soggy and overcooked.
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