When served with a few pieces of chicken, this brown rice pilaf is one of my favorite meals. The original recipe (the origin of which I have lost track of) called for long grain or basmati rice — I’ve always used the brown rice that we keep on hand to serve with stir-fries. It has to cook longer than the original 15-20 minutes, but it’s healthy and it tastes good. There are several variations you could try on this recipe, though I like the one with basil and carrots so much that I haven’t played around with it too much. I have kept substitutions suggested by the original recipe in parenthesis if you want to experiment with some of them.
Brown Rice Pilaf
1 cup brown rice
2 cloves garlic, minced
2 tablespoons butter
2 cups chicken broth
¼ cup shredded carrots (can substitute mushrooms, sweet peppers, or zucchini)
¼ cup rice wine (can substitute apple juice, dry white wine, or water)
¼ teaspoon dried basil (can substitute oregano or thyme)
½ cup slivered almonds (can substitute green onions, chopped walnuts, or pine nuts)
Melt butter in a medium sauce pan. Add garlic and uncooked rice. Stir in hot butter for 3 minutes. Slowly add chicken broth, then stir in carrots, wine and dried herb.
Bring mixture to boiling; reduce heat. Cover and simmer for 30-45 minutes or until rice is tender and liquid is absorbed. Add slivered almonds and serve.