Try this Brown Rice Pilaf with String Beans and Bacon, and if you not fond of brown rice, perhaps the addition of some flavorful, salty bacon is what you need to change your mind.
This post is sponsored by the National Pork Board®
My cooking repertoire has changed over the years, and I am working on returning to or adapting some beloved classics.
When I made Brown Rice Pilaf with String Beans and Bacon I was very tempted to call it a moro (Dominican word for beans and rice cooked together), but decided not to in the end to avoid confusion.
It may not be a moro, in the traditional sense, but this is a dish that isn’t too far from our likes. And if you’re trying to lower your carb intake, but are not ready to go much farther, this is a great dish for you.
My husband and daughter are not precisely the type that loves brown rice, so by adding bacon to it, I have made it a hundred percent better (from their point of view). Apparently, some people do really love their bacon.
Brown Rice Pilaf with String Beans and Bacon Recipe
- 1 lb [0.45 kg] (approx 2 cups) of brown rice
- 3 cups [0.71 lt] of unsalted broth of your choice
- 1 lb [0.45 kg] of bacon , chopped (see notes)
- 3 tablespoons of vegetable oil (canola, peanut or corn)
- 2 tablespoons of olive oil
- 1 large onion (1/2 lb[0.22 kg]), minced
- 1 lb [0.45 kg] (approx 2 cups) of string beans, chopped
- 1 1/2 teaspoon of salt
- 2 tablespoons of chopped parsley
- Pour rice and broth in a deep bowl and let it rest for an hour. Once that time has passed separate rice and broth using a sieve. Set both aside.
- In a skillet heat the vegetable oil over low heat.
- Cook the bacon, stirring regularly, until it has released most of the fat. Increase heat to medium and cook until the bacon has turned golden brown and crispy. Remove from he oil and place on a paper towel to absorb the excess fat. You may discard the fat.
- Heat the olive oil over low heat in a 3 qt [3 lt] cast aluminum or cast iron pot. Add onion and cook stirring until it turns out translucent. Add the string beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium.
- Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom.
- Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes.
- Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes.
- Serve hot.