Brown Basmati Rice Pilaf
Mar. 22nd, 2006 08:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsOr something like.
INGREDIENTS:
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 cup chopped mushrooms, baby bella or button
* 1/2 cup chopped green onion
* 1 cup basmati brown rice
* Chopped zest of one preserved lemon
* 2 cups chicken or vegetable broth
* 1 teaspoon dried thyme
* 3 to 4 tablespoons dry white wine or more broth or water
* 1/4 teaspoon salt
* 1/2 cup toasted slivered almonds
* freshly ground black pepper
* 2 tablespoons chopped fresh flat-leaf parsley
PREPARATION:
In a medium saucepan over medium-high heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes. Add chicken broth, salt, preserved lemon and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted almonds, parsley and freshly ground pepper. Stir and cook for another minute or two.
INGREDIENTS:
* 1 tablespoon butter
* 1 tablespoon olive oil
* 1 cup chopped mushrooms, baby bella or button
* 1/2 cup chopped green onion
* 1 cup basmati brown rice
* Chopped zest of one preserved lemon
* 2 cups chicken or vegetable broth
* 1 teaspoon dried thyme
* 3 to 4 tablespoons dry white wine or more broth or water
* 1/4 teaspoon salt
* 1/2 cup toasted slivered almonds
* freshly ground black pepper
* 2 tablespoons chopped fresh flat-leaf parsley
PREPARATION:
In a medium saucepan over medium-high heat, heat the butter and olive oil. Add mushrooms and sauté until golden brown and tender, about 3 minutes. Add green onions and cook for 1 minute longer. Add brown rice and continue to cook, stirring, for about 3 minutes. Add chicken broth, salt, preserved lemon and thyme. Quickly bring to a boil. Reduce heat and simmer over low heat for about 45 to 55 minutes. Check and stir occasionally, adding the wine or more broth as needed. Add toasted almonds, parsley and freshly ground pepper. Stir and cook for another minute or two.
