Try this brown rice and green beans pilaf with bacon, and if you not fond of brown rice, perhaps the addition of some flavorful, savory bacon is what you need to change your mind.

– 1 pound of brown rice [0.45 kg] (approx 2 cups) – 3 cups of vegetable broth [0.71 lt], or broth of your choice – 1 pound of bacon [0.45 kg] chopped (see notes) – 2 tablespoon of olive oil – 1 large red onion (½ lb[0.22 kg]), minced – 1 pound of green beans ([0.45 kg] approx 2 cups), chopped – 1 ½ teaspoon of salt – 2 tablespoon minced flat parsley (Italian parsley)


Pour the rice and the broth in a deep bowl and let it rest for an hour, this will help you get tender rice, and shorten the cooking time. Once that time has passed separate rice and broth using a strainer. Set the rice and the broth aside.

Step 1:

To brown the bacon, heat the bacon over medium-low heat in a skillet and cook it, stirring regularly, until it has rendered most of the fat. Increase heat to medium-high and cook until the bacon has turned golden brown and crispy (careful with grease splatters, use a splatter guard for extra safety). Remove the bacon from the skillet and place it on a paper towel to absorb the excess fat. You may discard the fat.

Step 2:

To cook the rice, heat the olive oil over low heat in a dutch oven. Add the onion, and cook stirring until it turns out translucent. Add the green beans and rice, mix until they are coated with the oil. Add the broth and salt and increase heat to medium.

Step 3:

Simmer until the liquid has evaporated, stirring often to prevent the rice from sticking to the bottom. Mix in the bacon, and parsley, and lower heat to minimum, and cover with a tight-fitting lid. Simmer for 15 minutes. Uncover and stir, moving the rice from the bottom to the top. Cover and simmer for 5 more minutes. Taste for doneness, rice should be firm but cooked-through. If needed, cover and simmer for 5 more minutes. Serve hot.

Steps 4-6:

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