Wednesday, August 7, 2013
Aimee's Brown Rice Risotto Pilaf
This recipe started as a pilaf, but I had a hard time getting the rice to absorb the broth so I kept adding more, making it have a risotto type texture.
1/2 cup chopped onion
2 cloves garlic, minced
1 TB olive oil
1 1/4 cups brown rice, uncooked
15 oz. can vegetable broth
1/2 tsp thyme
1/4 tsp pepper
1. Heat oil in medium saucepan; saute onion & garlic until fragrant. Stir in rice & cook a few minutes, stirring until lightly browned. Stir in 1 cup broth, 1 1/2 cups water, thyme, & pepper. Bring to boil, reduce heat, cover & simmer 40 minutes or until water is absorbed.
2. Stir in rest of broth; bring to boil again, reduce heat, cover & cook 10 minutes more or until broth is absorbed. Add 1 cup water, bring to boil again, reduce heat, cover & cook 10 minutes more or until broth is absorbed. Check to see if rice is tender & slightly mushy; if not, add water as necessary & continue to cook.