Brown Rice Pilaf

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Brown Rice Pilaf 

With its fresh lemon and parsley accent, this brown rice pilaf makes an excellent accompaniment to fish or chicken entrées. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat in the microwave.

Prep Time:
Cook Time:
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Serves: 6
  • 10 ml olive oil

  • 1 medium onion, chopped

  • 250 ml long-grain brown rice

  • 280 ml chicken stock

  • 190 ml water

  • 15 ml lemon juice

  • 10 ml freshly grated lemon zest

  • 65 ml chopped fresh parsley

  • freshly ground pepper to taste

  1. Heat the oil in a large, heavy saucepan over medium heat

  2. Add the onion and cook, stirring often, until softened, 2 to 3 minutes

  3. Add the rice and stir for 30 seconds

  4. Add the stock and water and bring to a simmer

  5. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been absorbed

  6. When the rice is ready, add the lemon zest, lemon juice, parsley, and pepper

  7. Fluff and mix gently with a fork.

Category: Accompaniment

Cuisine: Global

Sub-Category: Grains

Total Views: 1363

Word Count: 454

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