Nutty Brown Rice Pilaf
The nuttiness of brown rice is played up by savoury and sweet flavours. One cup (250 mL) cooked brown rice has 2.2 grams dietary fibre, compared with 0.6 grams for the same amount of cooked white rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 301 |
| pro | 10 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 50 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 543 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 1% |
| vit C | 7% |
| folate | 11% |
Suggested Recipes
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1 tsp (5 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
Pinch cinnamon
1 cup (250 mL) long-grain (or parboiled) brown rice
2 cups (500 mL) chicken or vegetable stock
1/3 cup (75 mL) dried currants or raisins
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) toasted pine nuts
2 green onions, sliced
Preparation:
In heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
Add rice; cook, stirring, for I minute. Add stock, currants and lemon rind; bring to boil. Reduce heat to low; cover and cook for 35 minutes or until rice is tender and liquid is absorbed. Let stand, covered, for 5 minutes; fluff with fork.
Sprinkle with pine nuts and onions.
Tags:
Side Dish; Rice; Fruits; Nuts; Boil/Simmer; Vegetarian;
Source
© CanadianLiving.com
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