Savory Brown Rice Pilaf
This charming pilaf is a great accompaniment to poultry or seafood dishes. It is also a lovely dish on its own. The nutty flavor of the rice combines with the salty ham, crunchy water chestnuts and herbs. Leftovers make a good base for a stir fry.
1 ½ cups chicken stock
½ teaspoon butter
½ teaspoon dried basil
½ teaspoon dried thyme
¾ cup long grain brown rice*
¾ teaspoon sea salt
2 tablespoons butter
2 small cloves garlic, minced
¾ cup Canadian bacon, small diced
2 each green onions (scallions) thinly sliced
1 (5 ounce) can water chestnuts, julienne
1 teaspoon fresh rosemary, minced
2 tablespoons Italian parsley, minced
2 tablespoons dry white wine
½ teaspoon fresh ground black pepper
- Bring the chicken stock, half teaspoon butter, dried basil, dried thyme and salt to a boil. Add the brown rice and return to a boil. Cover and reduce the heat. Simmer for thirty five minutes. Remove from the heat and let sit for ten minutes covered.
- Preheat oven to 350°F. Butter a one quart baking dish.
- Melt two tablespoons butter in a sauté pan over medium low heat. Add the garlic and Canadian bacon. Sauté for a few minutes until fragrant. Add the green onions, water chestnuts, rosemary and Italian parsley. Toss until heated through. Deglaze with the wine.
- Mix the cooked rice with this mixture. Pour into the baking dish. Cover tightly with foil.
- Bake for forty five minutes or until all the liquid is absorbed. Fluff with a fork. Taste, Think, Transform with black pepper. Serve hot.
*Preferably Trader Joe’s Brown Rice Medley made from long grain brown rice, black barley and daikon radish seeds, which makes for a more interesting blend.