Recipe courtesy of Geoffrey Zakarian
Classic Brown Rice Pilaf
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- Level: Easy
- Total: 1 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 20 mg
- Sodium
- 890 mg
Because of its sturdy textural properties, brown rice is a little more forgiving and will be fine with an extra minute or two. Cooked brown rice should have a pleasant slightly al dente chew.
- Level: Easy
- Total: 1 hr 30 min (includes sitting time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 504
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 11 g
- Cholesterol
- 20 mg
- Sodium
- 890 mg
Ingredients
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Directions
- In a medium Dutch oven over medium heat, heat half of the oil until hot. Add the carrot, onion, bell pepper, oregano, thyme, garlic and 1 tablespoon butter and cook until the vegetables begin to soften, 7 to 8 minutes.
- Add the rice, spaghettini and the rest of the oil and stir to coat, toasting both in the oil, about 2 minutes. Add the stock and bay leaves and bring to a boil. Reduce the heat to a bare simmer, then cover and cook until the rice is tender but still a little chewy, about 45 minutes. Remove from the heat and let sit, covered, 10 minutes.
- Uncover and fluff the rice with a fork. Add the scallions and remaining tablespoon butter and stir to combine and melt the butter. Remove the bay leaves and season with salt and pepper. Serve immediately.
