This classic Brown Rice Pilaf is so easy, healthy, and packed with flavor, that it can be a meal in itself or served as a side to elevate any meal.
Table of Contents
When you read Brown Rice Pilaf did you feel a little intimidated? I mean, I did too at first. There is something about pilaf that makes you feel like you need a whole new skill set to get it right. Sometimes even just cooking rice seems like a challenge. That’s why they made shortcuts, like instant rice and rice cookers. Anyway, we don’t need either of those for this Brown Rice Pilaf. Just a couple of simple ingredients and the confidence that you’re going to make the best pilaf ever!
Ok, sorry enough of the pep talk! I just felt it necessary to encourage you not to be scared of making this classic dish.
Brown Rice Pilaf, or any pilaf, is fantastic because it is so versatile. It is found worldwide and kind of just adapts to whatever veggies, herbs, and spices are around. For example, take a look at my Greek Lemon Rice pilaf or Spanish Rice. Pilaf is a bit of a chameleon of cuisine; it can blend perfectly with whatever veggies, protein, stock, and spices you have handy.
Is Brown Rice Pilaf Healthy?
Brown Rice Pilaf is a healthy dish. For one, brown rice is higher in fiber and has more nutrients than white rice. Both onions and garlic are superfoods that have properties beneficial to cardiovascular health. If you use veggie stock and oil, instead of butter, this recipe is vegan and vegetarian-friendly.
What makes rice a pilaf? What IS a pilaf?
Basically, rice pilaf is rice that is cooked with a type of fat (oil or butter), stock, some veggies, and spices. It can be found worldwide, comes in nearly endless varieties, and has, we’ll call them cousins, with different names. If you serve your Brown Rice Pilaf with meat or seafood, some may consider it paella or jambalaya, and they are not really wrong. When I first made Brown Rice Pilaf, it reminded me of my One Pot Jambalaya. All these dishes are made with rice, veggies, and spices in one pan or pot. Ok. Enough of the schooling, let’s make this pilaf already!
INGREDIENTS
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 cup long-grain brown rice (not instant)
- 2 1/2 cups low-sodium chicken or vegetable broth
- Salt and pepper to taste
INSTRUCTIONS
Sauté
Cook onion and garlic until golden.
Toast
Add and sauté rice.
Simmer
Combine with broth, season, and cook until tender.
Devour!
FAQs & Tips
Brown Rice Pilaf can be stored in an airtight container in the fridge for three to five days. To reheat, add a tablespoon of water or broth and heat in the microwave or on the stovetop until hot.
I have learned that the traditional 2:1 ratio (or 2.5:1 in this case), does not always work. If your Brown Rice Pilaf has absorbed all the liquid but is not finished cooking, add a bit more water or broth and cover. You can also remove your pan from the heat and allow it to sit covered, to absorb the liquid.
Sure! You can use whatever rice you have available, but pay attention to the cooking times listed, and keep an eye on your dish. White rice takes less time to cook than brown rice.
Serving Suggestions
Traditionally, Brown Rice Pilaf is served with a protein and a veggie. While this dish is already tasty, elevate your meal with something mouthwatering like Asian Soy Ginger Salmon, Mediterranean Pork Chops, or these scrumptious Za’atar Chicken Thighs. Complete the meal with a cool, crunchy Cabbage Salad as a starter, or with a side of Parmesan Crusted Brussels Sprouts.
This Brown Rice Pilaf is also great with stir-fry. For some inspiration check out this juicy Grilled Beef Stir-Fry or Chinese Spicy Zucchini Stir-Fry.
I am sure you know this, but to be safe and super helpful, let me remind you that adding Brown Rice Pilaf to a paleo or keto meal will make it no longer paleo or keto since it is relatively high in carbs. Similarly, adding Brown Rice Pilaf to a meat dish will negate it being a vegetarian or vegan meal. You’re welcome!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 cup long-grain brown rice not instant
- 2½ cups low-sodium chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until the onion is translucent and golden, about 5 minutes.
- Stir in the brown rice and sauté for an additional 1 minute to lightly toast the grains.
- Pour in the broth, season with salt and pepper, and bring the mixture to a boil. Then, cover the skillet, reduce heat to low, and let it simmer.
- Allow the rice to cook undisturbed until it is tender and the liquid has been mostly absorbed, which should take about 45-50 minutes. If the rice appears dry during cooking, add a little water as needed.
- Once cooked, remove the skillet from heat, uncover, and let the rice stand for 5 minutes to finish absorbing any remaining liquid before fluffing with a fork and serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment