I’ve never been surprised by rice.
I rarely have the patience to make it (we buy in bulk, so it takes ~50 minutes).
I find I’m either unsatisfied by a rice dish, or I have just a little too much and my stomach reaches its stretch limit.
I think this is hilarious, “Rice is great if you’re hungry and want 2,000 of something.”
All of my previous rice sentiments were changed last night.
This recipe graciously accepted a few of my changes; vegetable stock instead of mushroom stock, black beans instead of chickpeas, extra water instead of Sherry (who has Sherry just hanging out in the pantry?).
This recipe surprised me.
Broccoli & Bean Rice Pilaf
makes ~3 servings
2 cups Vegetable Stock
~1/4 c Water
1/4 Yellow Onion, chopped
1-1/2 tbsp Butter
Salt, Pepper, Thyme (fresh or dried)
1 cup Brown Rice, uncooked
Ground Red Pepper (or Red Pepper Flakes)
1 c Black Beans
~1 c Frozen broccoli, slightly thawed
In a small pot bring the stock and water (liquids) to a simmer. Heat the oven to 350*. In a separate, oven-safe deep sauce pan (or Dutch Oven), heat the butter on medium and add the onion. Sauté 4-5 minutes, add seasonings; add rice & stir well, then add the liquids.
Cover with a lid and put sauce pan in the oven. Bake for 35 minutes.
Remove, add broccoli & beans. Bake for an additional 10 minutes (broccoli softens).
Let cool and dish it out! And let yourself be surprised by the difference it makes to add a little bit of fat, and a blend of new seasonings, to your rice….delicious.
Carbs: Rice, Beans
Protein: Beans, Rice
What’s your favorite way to cook, eat & enjoy rice?