Brown Rice Pilaf

If you are looking to try something new, or enjoy your rice while keeping your carbs intake lower, you'll love this Brown Rice Pilaf.

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I am not sure what changes as one grows older. Slowly our taste in foods change, and things that we would have considered “gross” or that we didn’t like as kids slowly become acceptable foods, enjoyable even. I have yet to meet a kid who doesn’t love pasta, or one who enjoys eggplants.

Likewise, I have yet to find a little one who prefers the sophisticated texture and taste of  brown rice over ol’ regular white rice. Little philistines!

I, for one, love this brown rice pilaf. It is one of my favorite rice recipes.

At home I definitely prefer brown rice. And it’s not just because it is healthier and richer in fibers and vitamins, and has a lower glycemic index. I do actually enjoy the texture, its taste is richer and more nuanced than white rice. While brown rice might not work so well for all dishes, it works better for others.

Of course there are tricks to getting a good result.

In my search for the perfect plate of brown rice, I have tried many methods. This is by far the one that gives me the best, most consistent results. Better yet, it is full of flavor, because unlike arroz blanco (white rice), I don’t use water for cooking, but vegetable broth. The end result is a dish that it’s very enjoyable all on its own.

Now you can try my Brown Rice Pilaf Recipe, and while I can’t guarantee that your kids will like it (should you happen to possess any kids), grownups will definitely appreciate it, if not love it.

Brown Rice Pilaf Recipe

If you’ve never tried a brown rice dish that you loved, I invite you to try this brown rice pilaf: it will make a convert out of you.

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Course: Dinner, Lunch

Cuisine: Fusion

Keyword: gluten-free, lighter, rice, vegan, vegetarian

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours 30 minutes

Servings: 6 servings

Calories: 417kcal

Recipe Author: Clara Gonzalez

Ingredients

• 3 cups of brown rice
• 5 1/2 cups of boiling-hot vegetable or chicken broth
• 3 tablespoons of olive oil

Instructions

• Soak the rice in 3 cups of water and let it rest for 2 hours.
• Remove all the water from the rice.
• Heat the oil over medium heat in a thick-bottomed pot.
• Add the rice and cook and stir for a minute.
• Add 5 cups of broth. Cook until all the liquid has evaporated, stirring occasionally to prevent it from sticking to the bottom.
• Cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
• Uncover and stir, moving the rice at the bottom to the top.
• Cover again and simmer for another 10 minutes.
• Uncover and taste, rice should be cooked thoroughly but firm. If it is still uncooked, add half a cup of broth, cover again and simmer for 5 more minutes.
• Serve warm.

Notes

For a vegan and vegetarian version, use vegetable broth.

Nutrition

Calories: 417kcal | Carbohydrates: 73g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 792mg | Potassium: 427mg | Fiber: 3g | Vitamin C: 18.3% | Calcium: 4.4% | Iron: 12.1%