When my husband and I changed our diet to include whole grains, one of the changes we made was switching from white rice to brown. White rice has been stripped of a good portion of its nutrients and contains less fiber. Brown rice has a slightly nutty flavor, and like other whole grains, is more filling than its white counterpart. You can read more about the comparison between white and brown rice by clicking here.
I created this rice pilaf recipe out of a desire to put a little pizzazz into plain brown rice. This is the perfect recipe to introduce friends or family members to brown rice if they are used to eating white.
I guarantee your kids will love it {and your hubby too!}
Ingredients
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/4 cup slivered or sliced almonds
- 1 tsp. "Better Than Bouillon" Organic Chicken Base (buy mine at Costco)
- 1 tsp. Spike All Natural Seasoning
- 1/2 tsp. salt
- 1/2 tsp. fresh ground pepper
- 4 cups brown rice, cooked (I use Lundberg's short grain organic brown rice from Costco)
- 1/4 cup fresh parsley, minced
Instructions
- Heat large skillet over medium heat.
- Add olive oil and butter once the skillet is hot.
- Once the butter has melted, add the onion and celery and cook until the onions become translucent and the celery begins to soften, about 8-10 minutes.
- Add the almonds and stir frequently until they are lightly toasted.
- Add chicken base and seasonings and stir until dissolved.
- Add rice and thoroughly mix together until heated through, about 5 minutes.
- Stir in fresh parsley and serve.
What is your favorite way to eat brown rice?
