Brown Rice Pilaf

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From the EatingWell Kitchen

Turn everyday brown rice into delicious brown rice pilaf with the addition of currants and sliced almonds.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons extra-virgin olive oil
  • 2/3 cup long-grain brown rice
  • 1 1/3 cups water
  • 1/4 cup currants
  • 1/4 cup slivered or sliced almonds, toasted (see Tips)

Preparation

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  1. Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3 minutes. Add water and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 30 to 40 minutes (see Tips). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with currants and almonds.
  • Tips: To toast slivered or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • To have the most success cooking whole-grain rice, use a pan with a tight-fitting lid and cook on your coolest (or simmer) burner, making sure the rice is simmering at the “lowest bubble.” When preparing a recipe that calls for less than 1 cup of dry rice, like this pilaf, we found that the cooking time varied greatly depending on what stove we used: it was sometimes done in as little as 30 minutes and burned at 50 minutes. So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.

Nutrition information

  • Serving size: about 2/3 cup
  • Per serving: 199 calories; 7 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 4 g protein; 8 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 7 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 1 mg iron; 8 mg sodium; 175 mg potassium
  • Nutrition Bonus: Magnesium (17% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

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