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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love this pilaf! I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too. Ingredients:
1 tablespoon olive oil |
1 small yellow onion, chopped |
3 garlic cloves, minced |
1 cup long grain brown rice (not instant) |
2 1/2 cups fat-free low-sodium chicken broth or 2 1/2 cups vegetable broth |
salt & pepper, to taste |
Directions:
1. In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes.
2. Add rice and sauté for 1 minute.
3. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
4. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
5. Uncover and let rice stand for 5 minutes before serving.
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