Brown Rice Pilaf

In my attempts to add more fibre and whole grains to our diet, I’ve turned to brown rice.  Brown rice is unpolished rice, with only the husk removed.  Up until fairly recent I did not cook brown rice because it seemed to take a long while to cook.   Now, however, there are several ways to get this wholesome grain into your diet without the time involved in cooking it.  It is available in a package as pre-cooked and only involves heating it up in the microwave (such as Uncle Ben’s).  This same company also makes a boil-in-the-bag brown rice that only takes 10 minutes to cook.  With this kind of convenience, there is no reason to avoid brown rice any longer.

This recipe for rice pilaf using brown rice included two additional ingredients that I particularly love:  mushrooms and leeks.  Nuts may also be added such as almonds or pecans, providing a little additional crunch.  Rice pilaf is a great go-with served with just about any kind of meat or fish, or as a side dish in a meatless meal.  Using the rice as a base you can add whatever additional ingredients suit your fancy and turn out a dish that is nutritious and enjoyable all rolled into one.

BROWN RICE PILAF WITH ALMONDS

Yield:   Serves 4

Ingredients:

• 1 (8.8 oz.) package pre-cooked whole-grain brown rice, or a bag of boil-in-the-bag brown rice
• 2 tsp. olive oil
• 1 medium size leek, sliced white and light green parts
• 2 cups shiitake mushrooms, sliced
• 1/4 cup water
• 3 Tbsp. sliced almonds
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Directions:

Cook the brown rice according to package directions.

Heat a large skillet over medium heat.  Add the olive oil to the pan and swirl to coat.  Add the thinly sliced leek and the mushrooms and sauté for 4 minutes or until tender, stirring occasionally.

Add 1/4 cup water, scraping pan to loosen browned bits.  Stir in the almonds, salt and pepper.

Stir in the cooked rice, and stir to blend.

Transfer to serving dish.

Brown Rice Pilaf with Almonds

SOURCE:   Cooking Light