Brown rice's characteristic color comes from the natural bran layer left on the rice grain during processing. The bran also gives cooked brown rice its chewy texture, nutty flavor, and healthy dose of fiber.
2 cups fat-free, less-sodium chicken broth
1 cup uncooked brown rice
1/2 cup shredded carrot
1/2 cup finely chopped celery
1/4 cup finely sliced green onions
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, minced
3 tablespoons slivered almonds, toasted
How to Make It
Bring broth to a boil in a heavy saucepan; stir in rice and next 6 ingredients. Cover, reduce heat, and simmer 50 to 55 minutes or until rice is tender and liquid is absorbed. Stir in almonds. Serve immediately.
I made this with a falafel and chicken shawarma recipe for a great mediterranean menu. I usually have issues with recipes for pilaf, as they take much longer than the recipe calls for. I was glad to see a good 50 minutes to cook this and it worked. BTW, I used a basmati brown rice. Great recipe!
This was absolutely incredible. I had no idea rice pilaf could taste this rich and delicious (of course, I've always relied on Rice a Roni). I used sliced instead of slivered almonds, but I don't think it made a difference; be SURE to toast them, it adds a ton of flavor. The chicken broth made the rice rich, and the vegetables melted into it all beautifully. This one's definitely going to become a regular, and could easily be a main dish with some diced chicken thrown in. Yum! :)
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