Oven Roasted Brown Rice Pilaf

Standard

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I took this recipe and modified it, as I didn’t have tomatoes on hand.

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 red pepper, finely chopped
  • 1/3 – 1/2 c finely chopped mushrooms
  • 2 cloves garlic, chopped.
  • 2 cups brown basmati rice
  • 1 Tbsp fresh oregano or thyme
  • 4 1/2 cups low-sodium chicken broth, heated (you can use vegetable broth to make it a vegetarian dish)
  • Freshly ground pepper, to taste.

Preparation

  1. Preheat oven to 375°F
  2. Heat oil in a Dutch oven or large, heavy ovenproof saucepan with a lid. Add the onion & garlic and sauté until soft and translucent, about 5 minutes. Add mushrooms and red pepper, saute until soft.
  3. Add rice and chopped oregano. Season with salt and pepper.
  4. Continue to cook, stirring constantly, until the rice is shiny, about 3 minutes.
  5. Stir in hot stock. Cover pot and bring to a boil.
  6. Transfer to oven and continue to cook, covered, until liquid is absorbed – about 40 to 45 minutes.
  7. Remove the rice from the oven and fluff with a fork. Transfer to a warmed serving bowl.

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The original recipe called for 4 1/4 cups of broth, but I misread the recipe while making it and used 4 1/2 cups – the rice was nice and soft. All three boys said they liked it – and they don’t normally eat brown rice.

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