Rice Pilaf - Alton Brown

Rice is a staple in many gluten-free homes.  It is versatile and can be made sweet or savory.  In my opinion, it is hard to ruin rice unless you burn it.  Even when cooked, if you don't like the taste, add some soy sauce or spices and it can be salvaged. 

Rice Pilaf    adapted from Alton Green to be served with Rachel Ray's pepper steak

Ingredients:

  • 2 tablespoons margarine
  • 1/2 onion, diced
  • 1/2 red bell pepper, diced
  • 2 pinches salt
  • 2 cups brown rice
  • 2 3/4 cups chicken broth
  • 1 tablespoon orange zest
  • 1 1/2 cups frozen green beans, thawed
  • Golden raisins

Method:

In a heavy, wide, lidded pan, melt margarine over medium-low heat. 


Add onion, red pepper, and  salt. 


Sweat the onions and peppers until aromatic, stirring constantly. 


Add the rice and stir to coat. Continue stirring until rice smells nutty. 


Add vegetable broth, orange zest. Bring to a boil. Stir once, then cover pan. 


Cook for 40 minutes. 

Then rest at room temperature for 10 to 20 minutes without removing the cover. 
Meanwhile, heat green beans in a microwave. 
Remove lid from rice and turn out onto a platter. Add green beans and fluff with a large fork. Add raisins.

I served this with pepper steak. 


Tip:  I used the microwave for the green beans.  It saved me time watching it which is more important the the cooking time which was also saved.
Linked to the Rice Linky at the Local Cook     Friday Favorites             Tuesday’s Tasty Tidbits.  
Five Dollar Dinners Challenge    



Comments

  1. ReeniFebruary 5, 2011 at 9:42 PM

    I can eat rice with just a little bit of butter and salt! It is so good and I definitely don't make it often enough. Your pilaf is wonderful - love the raisins.

    ReplyDelete
  2. tinyskilletFebruary 6, 2011 at 12:43 AM

    My daughter loves rice so I make it often. Her latest obsession is cilantro rice. We like all kinds of rice, from short grain, brown, black, red, and even a little wild thrown in. Your rice pilaf looks beautiful-Love the colors!

    ReplyDelete
  3. AnonymousFebruary 8, 2011 at 12:46 PM

    Bizzy - this looks absolutely yummy!! Thanks for sharing at the Decidedly HEalthy or Horridly Decadent hop - just the kind of recipe we like to see.

    ReplyDelete
  4. AmyFebruary 11, 2011 at 1:12 AM

    I love Alton's recipes...hm...this one sounds delicous!

    Amy
    http://utry.it

    ReplyDelete
  5. Lisa Gradess WeinsteinFebruary 27, 2012 at 8:44 PM

    Yum, sounds really good! I found you on Social Sundays. Signed up to follow you through Twitter! Thanks for the recipe!
    Lisa Weinstein
    http://www.lisagradessweinstein.blogspot.com/

    ReplyDelete
  6. UnknownFebruary 27, 2012 at 11:14 PM

    This looks so yummy. I love finding new side dish recipes that I can pair with roast chicken or a baked pork chop. I can't wait to try it.

    ReplyDelete
  7. Unow22September 21, 2021 at 7:53 PM

    Combining alcohol with the THC in your body only works to increase those levels. It is never a good idea to use alcohol while you’re in the middle of detoxing from THC. Yes, detox teas are known to be beneficial, at least in terms of passing a drug test and reducing body fat. Detox teas are mostly diuretic, meaning they increase urination frequency while also flushing the kidneys. Although this won't completely eliminate THC from your system rather gradually making the withdrawal symptoms bearable. It is worth mentioning that in one-time users too, modest quantities of THC can stay detectable in the blood for up to eight hours without causing impairment

    ReplyDelete

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