Long before going down the road to vegetarianism, I had a love affair for rice pilaf. And not just any kind of rice pilaf. The Near East variety. Towards the end, the brown rice pilaf become our favorite. And we had it at least one to two times a week.
My food intolerances certainly complicated the matter even more. Near East boxed rice was on the list of no-can-do’s. And most other pre-packaged foods. Which, in reality, is a good thing.
So when the mood struck for a rice pilaf, I wasn’t sure what to do. I mean, what do we eat it with? Can it be a dish all on it’s own? Or is it just a side dish? And how can I make it at home to taste like the pilaf-y awesomeness that we had grown accustomed to?
This recipe brought me back to the days of old and felt like a little slice of comfort.
Brown Rice Pilaf
- 1 tbs olive oil
- 1 clove garlic minced
- 1 carrot diced into small chunks
- 1/2 cup onion diced
- 1 cup brown rice rinsed
- 1/2 cup orzo
- 2 3/4 cup vegetable stock
- 1/4 tsp salt
Heat oil in a medium pan. Add carrots and onion and saute, about 3-4 minutes.
Add garlic and heat for another 1-2 minutes.
Add broth, salt, and pepper. Bring to a boil.
Add rice. Reduce heat to medium-low.
Cook about 25-30 minutes, until most liquid has been absorbed.
Add in orzo and cook for another 10 minutes.
Remove from heat.
Let sit, covered, for 5-10 minutes before serving.
Fluff with a fork and serve warm!