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
- 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
Sweat the onions and peppers until aromatic, stirring constantly.
Add the rice and stir to coat. Continue stirring until rice smells nutty.
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.
Five Dollar Dinners Challenge
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
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
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
I love Alton's recipes...hm...this one sounds delicous!ReplyDelete
Yum, sounds really good! I found you on Social Sundays. Signed up to follow you through Twitter! Thanks for the recipe!ReplyDelete
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
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