BROWN RICE PILAF WITH BROCCOLI - Cook's Illustrated

By lesliejanous

BROWN RICE PILAF WITH BROCCOLI

Serves 6 . Published January 1, 1994.

Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. combine 3 cups cooked rice with roughly and equal amount of "sauce", using vegetables, nuts, legumes and seasonings. Use enough juice, wine, vinegar or oil to make sautéed ingredients moist without being watery.

Ingredients

• BROWN RICE PILAF WITH BROCCOLI
• Serves 6 . Published January 1, 1994.
• Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. combine 3 cups cooked rice with roughly and equal amount of "sauce", using vegetables, nuts, legumes and seasoning
• INGREDIENTS
• Basic Brown Rice
• 6 cups water
• 1 cup brown rice , preferably long grain or basmati
• 2 teaspoons olive oil or butter
• 1 teaspoon table salt
• Pilaf
• 2 teaspoons table salt , plus more to taste
• 2 cups broccoli florets
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 small onion , minced
• 2 medium cloves garlic , minced
• 1/4 pound white mushrooms or cremini mushrooms, sliced thin
• 1/4 cup dry white wine
• 1 medium lemon , juiced to yield 1 tablespoon lemon juice
• 2 tablespoons minced fresh parsley leaves

Details

Servings 6

Preparation

Step 1

BROWN RICE PILAF WITH BROCCOLI

Serves 6 . Published January 1, 1994.

Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. combine 3 cups cooked rice with roughly and equal amount of "sauce", using vegetables, nuts, legumes and seasonings. Use enough juice, wine, vinegar or oil to make sautéed ingredients moist without being watery.


INSTRUCTIONS
1. Bring water to boil in large pot. Stir in rice, oil or butter and salt. simmer briskly, uncovered, until rice is almost tender, about 30 minutes.

2. Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot; cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork. Cool to room temperature.

3. Bring 2 quarts water to boil. Add 2 teaspoons salt and broccoli; boil, uncovered until just tender, about 1 minute. Drain under cold running water, cool and set aside.

4. Heat a large skillet over medium heat. Add pine nuts, shaking pan to prevent burning, until toasted, about 30 seconds. Remove from heat and set aside.

5. Return skillet to burner and heat oil. Add onions; sauté until almost softened, about 3 minutes. Add garlic and sauté until softened, about 1 minute longer. Stir in mushrooms and sauté until just wilted, about 2 minutes.

6. Stir in white, lemon juice, and salt and pepper. Simmer for 3 minutes to cook off some fo the alcohol. Stir in parsley, cooled brown rice and broccoli; cook until heated through, about 2 minutes. Stir in nuts and serve immediately.