Brown Rice Pilaf
I like this recipe for its’ ease and color. It is a full of staple ingredients yet it gives a nice crunch and color to the plate. Added to the whole grain rice are a few vegetables to make it more nutrient dense as well as tasty and beautiful. Brown rice is considered a whole grain, Brown rice is less processed than white rice, which has had its hull, bran and germ removed. Brown rice retains the nutrients that white rice lacks such as vitamins, minerals, and antioxidants. In addition, brown rice contains fiber in that helps lower cholesterol, promote good gut health, promotes fullness, and may help prevent the formation of blood clots.
Serves 4
Prep time: 10 minutes
Cooking time: 60 Minutes
Ingredients
¾ cup wild rice, uncooked
3 cups low-sodium organic vegetable broth
¾ cup long-grain brown rice, uncooked
¾ tsp. salt
1 tsp. California olive oil
¾ cup sliced fresh mushrooms
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¼ cup thinly sliced carrots
¼ tsp. black pepper
1/8 tsp. ground cumin
2 cloves garlic, minced
Directions
Rinse wild rice in 3 changes of hot water; drain and set aside.
Bring vegetable broth to a boil in a saucepan; stir in wild rice, brown rice and salt.
Cover, reduce heat, and simmer 55 minutes or until tender and liquid is absorbed
Set aside.
Lightly coat a skillet with oil and place over medium heat until hot.
Add mushrooms and next 7 ingredients; sauté 2 minutes or until crisp-tender.
Add to rice mixture; toss gently.
Enjoy
Make it your own
Substitute chicken stock for the veggie broth, step 2
Add ¼ tsp. curry powder, step 6
Garnish with pistachios or pecans, step 7