This rice pilaf is perfect with Mediterranean style dishes like my Green Bean and Chickpea Stew or as a side all on its own. Vary the textures by using some wild rice and farro, but all brown rice is tasty too. And during the growing season, mix in fresh herbs to give it that taste of summer splendor!
deviations & tips
ingredients
3.2 Ounces (about 1 /2 cup) Long Grain or Basmati Brown Rice, uncooked
3.2 Ounces (about 1/2 cup) Wild rice and/or farro or more brown rice
1.5 Ounces (3 Tablespoons) Butter or Olive Oil
2 Ounces (about 3/4 cup) Dried Vermicelli, Angel Hair, or Spaghetti, broken into 1” pieces
Zest of 1 Lemon, optional
26 Ounces (3 1/4 Cups) Vegetable Stock
1/2 teaspoon Table Salt, approximate, to taste
Pepper, to taste
Fresh Herbs such as Basil, Lemon Balm, Parsley, Chives, Thyme and/or Mint, chopped, optional
Butter does impart the best flavor, but I have had excellent results with MIYOKO'S CREAMERY Organic Vegan Butter.
Substituting white rice for brown will require a reduction in stock and in cooking time.
the method
Place rice in medium bowl along with farro if using. Rinse 2 to 4 times or until the water runs clears. Cover with hot tap water and set aside for 15 minutes. Using a mesh sieve, drain completely.
Heat butter or oil in large saute pan or skillet over medium heat. Add pasta and cook, stirring often, for 2 to 3 minutes or until pasta is golden and aromatic. If using whole wheat pasta or Barilla Pasta Plus, your pasta will toast up to a darker golden brown. Add drained rice and cook, stirring often, for about 3 minutes longer or until water has evaporated and rice is fragrant. Blend in stock, salt, and lemon zest (if using). Increase heat to high and bring to boil. Cover and reduce heat to medium to medium low to maintain a simmer. Liquid should be just bubbling and not so active that it’s splattering the inside of the lid. Cook for about 40 minutes or until the liquid is absorbed. If the liquid has evaporated but the rice is crunchier than you’d like, add some water, replace the lid, and continue to cook for about another 10 minutes or until done. Remove from heat cover with a clean towel, replace lid, and let sit for 10 minutes. Fluff with a fork and blend in chopped fresh herbs if desired. Season with pepper and any additional salt if needed.
Rice Pilaf with Brown Basmati, Wild Rice, Farro and Barilla Pasta Plus Spaghetti