V. Planet: Home-Style Brown Rice Pilaf

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* Exported from MasterCook *

 

Home-Style Brown Rice Pilaf

 

Recipe By : Vegetarian Planet by Didi Emmons, page 202

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/2 teaspoon salt

3/4 cup uncooked brown rice

3 tablespoons butter

1 1/2 cups chopped onions

1 garlic clove -- minced

2 medium carrots

sliced into 1/4-inch-thick rounds

2 cups sliced fresh mushrooms

1 cup cooked chickpeas -- (garbanzo beans)

2 eggs -- beaten

Fresh-ground black pepper -- to taste

1/4 cup chopped parsley or cilantro

20 toasted cashews or almonds -- coarsely clopped

soy sauce

 

Serves 4

 

My friend Amy grew up on this dish, and she still eats it regularly. I

myself could eat it twice a week, and not get tired of it. Its comfort

food at its best, with flavors mild and enjoyable. Its simple to make, and

it's quite nutritious. The kind of rice you use is up to you - long-or

short-grain brown rice, brown basmati rice, wehani rice - any of these will

do. You can even use leftover rice; add 2 cups of it in step 3, and heat

it thoroughly in the pilaf.

 

1. In a saucepan, bring the water and salt to a boil, and add the

rice. Bring the contents back to a boil, cover the pan, and turn the heat

to the lowest setting. Simmer for 45 to 50 minutes, or until the rice is

tender.

 

2. About 20 minutes before the rice is done, heat the butter in a large

skillet over medium heat. Add the onions, and sauté, stirring frequently,

until they soften, about 5 minutes. Add the garlic and the carrots, and

continue to saute, stirring often, for 5 more minutes. Add the mushrooms,

and cook for another 10 minutes, stirring often, until the mushrooms are

beginning to brown. Add the chickpeas, and cook, stirring, for 1

minute. When the rice Is ready and you are ready to eat, pour the eggs

into the skillet, and cook the mixture, stirring constantly until the eggs

are just set, about 2 minutes.

 

3. Take the egg-mushroom mixture off the heat, and stir in the pepper, the

parsley or cilantro, and the cashews or almonds. Add the cooked hot rice,

and stir well. Serve the pilaf along with soy sauce for adding at the table.

 

 

 

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