Brown Rice Pilaf Recipes

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned. Add the water, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender. Fluff with a fork.

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees.
• In a heavy, wide, lidded pan, melt butter over medium-low heat. Add onion, red pepper, and kosher salt. Sweat the onions and peppers until aromatic, stirring constantly. Add the rice and stir to coat. Continue stirring until rice smells nutty. Add chicken broth, orange zest, saffron and water, and bay leaf. Bring to a boil. Stir once, then cover pan with moistened dish towel (or tea towel). Place lid on pan and fold towel corners over lid. Bake for 15 minutes. Then rest at room temperature for 10 to 20 minutes without removing the cover.
• Meanwhile, simmer peas in salted water until heated through or heat in a microwave.
• Remove lid from rice and turn out onto a platter. Add peas and fluff with a large fork. Add raisins and pistachios.

Steps:

• In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
• Add rice and sauté for 1 minute.
• Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
• Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
• Uncover and let rice stand for 5 minutes before serving.

Steps:

• In a 2-1/2 quart saucepan sauté garlic and onions in oil over medium heat until onions are translucent.
• Add brown rice, toast, stirring constantly for about 4 minutes.
• Add vegetable broth and bring to boil. Then simmer and cook rice for 45 mins, undisturbed.
• Meanwhile, in a bit of oil, sauté zucchini and carrots for about 3-4 mins in a small fry pan over medium heat. Salt and pepper to taste.
• When rice is cooked, add corn, zucchini, and carrots and mix well.

Steps:

• In large saucepan, saute onion and green pepper in oil until tender.
• Add rice and garlic; cook and stir for 3-4 minutes or until rice is lightly browned.
• Add the water, broth, thyme and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.
• Fluff with fork.

Steps:

• Mix chicken stock and next 5 ingredients in saucepan and bring to a boil.
• Add rice, return mixture to boil, then reduce heat and simmer for 5 minutes (for instant rice-- follow package recommended cooking times for other brown rice varieties).
• Remove from heat and let stand 5 minutes.
• Fluff with fork.
• Season with salt and pepper to taste.