Brown Rice Pilaf
Serve this richly flavored pilaf as a side dish or as a stuffing.
1/4 cup water
8 ounces mushrooms, diced (about 2 1/2 cups)
1 onion, diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 cup dry white wine or vegetable broth
1 cup long-grain brown rice (preferably basmati or jasmine)
2 to 3 cups boiling water or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
PER SERVING: 216 calories; 1.6 g fat; 0.3 g saturated fat; 6.8% calories from fat; 0 mg cholesterol; 5.3 g protein; 40.9 g carbohydrate; 2 g sugar; 6.4 g fiber; 306 mg sodium; 32 mg calcium; 1.7 mg iron; 3.3 mg vitamin C; 3 mcg beta-carotene; 0.1 mg vitamin E
Heat the 1/4 cup of water in a large saucepan. Add the mushrooms, onion, and garlic. Cook and stir over medium heat for 5 to 10 minutes, until the mushrooms and onion are soft.
Add the thyme and cook and stir for 2 to 3 minutes. Add 2 tablespoons of the wine or vegetable broth and mix in well.
Stir in the rice and 2 cups of the boiling water. Add the remaining wine and the salt and pepper. Stir to mix well. Cover and cook over low heat for about 60 minutes, until the rice is tender and all of the water has been absorbed. Check the saucepan occasionally to make sure the rice doesn’t cook dry, and add a small amount of the remaining water as needed to prevent sticking.
Stored in a covered container in the refrigerator, leftover Brown Rice Pilaf will keep for up to 3 days.
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