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Herbed Brown Rice Pilaf




Description

This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Herbed Brown Rice Pilaf

This dish is as versatile as it is delicious, because you can vary the fresh
herbs depending on the rest of your menu or what's in the supermarket or
garden. Browning the onions contributes sweetness and extra flavor to the
pilaf.

Servings: 4

Calories: 267

Fat: 5 g

Cholesterol: 0 mg

Sodium: 327 mg

Protein: 7 g

Carbohydrate: 49 g

Fiber: 4 g

* Ingredients:

2 teaspoons olive oil, preferably extra virgin

1 medium onion, chopped

1 garlic clove, finely chopped

1 cups raw long-grain brown rice

3 cups defatted lower-sodium chicken or vegetable broth, or a
combination of broth and water

teaspoon salt, plus additional to taste

cup chopped flat-leaf parsley

cup chopped fresh herbs such as thyme, basil, tarragon, sage,
dill, or chives, or a combination

Freshly ground black pepper to taste

* Directions:

In a large saucepan, heat the oil over medium heat. Add the onion
and cook, stirring occasionally, until it softens and browns, about
8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the
rice and cook, stirring frequently, until the grains become coated
with oil and begin to toast lightly, about 3 minutes.

Add the broth and the salt and bring to a boil. Reduce the heat to
low and cook, covered, until the rice is tender and has absorbed
the liquid, 40 to 45 minutes. Use a fork to stir the parsley and
other herbs into the rice. Season with black pepper and additional
salt to taste.

Note: To substitute quick-cooking brown rice, use 2 cups of rice
and 2 cups of liquid. Follow the cooking directions on the package
and stir in the herbs at the end.

 

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