How to Cook Brown Rice Pilaf
Serving: 6 servings
Equipment
- 2-quart dutch oven with lid [2-liter capacity]
Ingredients
- 3 cup brown rice
- 5½ cup vegetable broth boiling-hot
- 3½ teaspoon salt (may not be necessary)
- 3 tablespoon olive oil
- 2 tablespoon minced fresh parsley or cilantro
Instructions
1. Soak the rice
- Soak the rice in 3 cups of water and let it rest for 2 hours.Remove the unabsorbed water from the rice, add the liquid to the broth, and set the rice aside for a moment.
2. Season broth (may not be necessary)
- Taste the broth and season with salt to taste. If you are using, unsalted broth, add all the salt.Keep the broth heated to a very gentle boil (steaming but no bubbles rising).
3. Sauté rice
- Heat the olive oil over medium-high heat in the dutch oven.Add the rice and cook and stir for a minute until the grains are coated in oil.
4. Cook the rice
- Add 5 cups of broth. Cook until all the liquid has evaporated, stirring occasionally to prevent it from sticking to the bottom.Cover with a tight-fitting lid and simmer over very low heat for 15 minutes.
5. Stir rice
- Uncover and stir, moving the rice from the bottom to the top. Cover again and simmer for another 15 minutes.Uncover and taste it. The rice should be tender but firm, with grains that separate from each other.⚠️ If the grains are still uncooked in the center, add the rest of the hot broth, cover again, and simmer for 5-10 more minutes.
6. Serve
- Mix in the parsley or cilantro. Pour the rice into a bowl or serving dish and fluff it with a fork.⚠️ Some of the rice may have stuck to the bottom of the pot. This is not a mistake. Scrape it out of the pot and serve it in a separate bowl to share.
Nutrition
Calories: 417kcal | Carbohydrates: 73g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 792mg | Potassium: 427mg | Vitamin C: 15.1mg | Calcium: 44mg | Iron: 2.2mg
