Mexican Inspired Brown Rice Pilaf |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Who says that pilaf can only be made with couscous?! Why not try a different version using nutty brown rice instead of the usual grains. This recipe is healthy, satisfying and makes best use of your pantry staples. I hope youll like it as much as we do. :) Ingredients:
1 cup brown rice, uncooked |
2 cups vegetable broth (or water) |
2 carrots, coarsely grated |
1 large tomato, diced (cored if you prefer) |
1 (15 ounce) can kidney beans, drained and rinsed |
1 tablespoon jalapeno, diced |
1 1/2 teaspoons dried onion, minced |
1/4 teaspoon garlic powder |
2 teaspoons oil |
2 teaspoons apple juice |
salt and black pepper |
2 tablespoons fresh cilantro or 2 tablespoons parsley, chopped |
Directions:
1. Place brown rice in a pot and cover with the 2 cups of broth/water. Bring to a boil and allow to simmer uncovered for 40 minutes or until liquid has evaporated and rice has softened.
2. Meanwhile combine carrots, tomato, kidney beans and jalapenos in a big bowl. Add minced onion, garlic, oil and apple juice. Mix to combine.
3. When rice is ready, drain off any remaining liquid and add rice to veggies. Mix well, season with salt and black pepper to taste. Sprinkle with fresh herbs.
4. Enjoy! :).
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