As the weather turns colder and the leaves change colors, my palette automatically reaches for warmer and more seasonally appropriate dishes. We all love hot, comforting soups and other familiar dishes. Having grown up in Southeast Asia, any kind of rice is a soul-satisfying, soothing kind of dish to me.
As much as I love white jasmine rice, I try to incorporate healthier brown rice into my menu. If you are new to it, the texture takes some getting used to.
Not only is brown rice healthy and hearty, this pilaf is also very versatile, allowing for multiple flavors from the variations of dried fruits, herbs, and spices. I use cranberries, but they can be substituted for dried mangoes, dried apricots, and a few others options.
You can also change it up by adding different stocks or turning it into a one-dish meal with any cooked protein you like.
Brown Rice Pilaf
2 tablespoons butter
1 small onion, chopped
½ red bell pepper, chopped
2 garlic cloves, chopped
1 cup jasmine brown rice*
3 cups chicken stock
½ cup dried cranberries
¼ cup toasted sliced almonds
¼ cup chopped chives or parsley
Heat butter in a large skillet over medium high heat until butter melts. Add onions and peppers. Cook until lightly brown. Stir in garlic. Add rice and mix well.
Pour stock in the pan at once, stirring well. Bring the mixture to a boil and cover. Reduce heat to medium low. Cook until rice is almost done, about 30 minutes. Stir in cranberries and continue to cook until rice is soft, another 8–10 minutes.
Transfer to a serving bowl, sprinkle almonds and chives.
Serving: 4
* I find that Jasmine brown rice produces a fluffier and less chewy rice.
