Tuesday, April 22, 2014

Brown Rice Pilaf

I won't lie, I used to always use white rice over brown. Let's be honest, it just tastes better. While I do eat white rice sometimes, I've largely changed over to brown rice. This is a very simple recipe that turns boring and bland brown rice into a very yummy side dish!

Brown Rice Pilaf
  • 2 Tablespoons coconut oil
  • 1 small brown onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, quartered and chopped
  • 1 celery stalk, diced
  • 3 white or crimini mushrooms, chopped
  • 1 cup long grain brown rice (I use basamati)
  • 2 cups chicken stock (preferably homemade)
  • 1/2 teaspoon pink salt
1. In a small saucepan, heat coconut oil on medium heat. Add onion, garlic, carrot, celery & mushroom, sauteing 6-8 minutes until starting to brown. Season with salt. 

2. Add rice and continue cooking for two minutes more. 

3. Pour in chicken stock and bring to a boil. Once boiling, cover with a lid, turn heat to low, and simmer for 50-55 minutes. 

4. Fluff rice with fork and serve.

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