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Brown Rice Pilaf

April 26, 2013

Brown rice pilaf

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.

Brown rice pilaf

I speak from experience.

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.

Brown rice pilaf

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.

Brown rice pilaf

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

Aunt Clara
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Brown Rice Pilaf Recipe
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
 
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.
Servings: 6 servings
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
  1. Soak the rice in 3 cups of water and let it rest for 2 hours.
  2. Remove all the water from the rice.
  3. Heat the oil over medium heat in a thick-bottomed pot.
  4. Add the rice and cook and stir for a minute.
  5. Add 5 cups of broth. Cook until all the liquid has evaporated, stirring occasionally to prevent it from sticking to the bottom.
  6. Cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
  7. Uncover and stir, moving the rice at the bottom to the top.
  8. Cover again and simmer for another 10 minutes.
  9. 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.
  10. Serve warm.
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Magdaly Perdue
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Magdaly Perdue

Its funny how You mentioned you have yet to meet a child who doesnt like pasta and enjoys eggplant. Well my 3 year old hates pasta and loves eggplant but dominican style of course. He also doesnt like soda and doesnt get very excited about candy. When im chopping onions and peppers i always have to cut him a few portions aside cause its like candy for him. Ive been able to open up his palate to that extent. I am definitely going to try and make this. I love the texture of brown rice i get in restaurants but… Read more »

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5 years ago
Suzanne Perazzini
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Suzanne Perazzini

Your rice looks lovely and fluffy and all separated out. I agree that our tastes grow and change as we get older. There are several things I eat now that I didn’t when younger.

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5 years ago
"Simple, by Clara" is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of the Aunties' adventures.
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