Brown Rice Pilaf

I needed a hearty side dish to feed my hungry brood before/after baseball practice/games tonight. We had Marinated Pork Tenderloin and Roasted Asparagus, but I knew they needed a grain to fill their bellies. I wanted something other than plain rice, and I landed on this rice pilaf. It's super easy, but it does take a little time. It's one of those dishes that you can make ahead of time and reheat, and it is just as tasty. I added a couple of tablespoons of almonds for crunch as well. Yum, yum, yum!

1 T olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup brown rice (not instant)
2 1/2 cups chicken broth
salt & pepper to taste
1/4 cup slivered almonds, toasted (or more if you'd like!)

Add olive oil, onion, and garlic to saute pan and cook until onions are golden brown. Add the rice and cook for about 1 minute. Add the chicken broth, bring to a boil, cover, reduce heat, and simmer for about 45 minutes until all of the liquid is absorbed. Fluff with a fork and mix in almonds.

Happy Cooking

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