I think brown rice is kind of boring, don't you? I'm sorry, I try to get into it because I know it's very healthy for you, but it's just so hard! In effort to start enjoying this good-for-you food, I thought I'd try out a recipe that has more than just brown rice in it. I'm glad I chose this, because it has so many other things I love, such as mushrooms, chick peas, onions, as well as the real bonus...fresh parsley. I adapted this recipe a bit from the original - it called for 2 eggs to be cooked into the rice mixture, but I just wasn't into that idea. This recipe has lots of flavor, and definitely makes eating brown rice more enjoyable!
I'm sending this over to Susan over at Food Blogga, who is hosting a blogging event this month called Beautiful Bones. Susan created this event to help make people more people aware of a condition many people have, known as Osteoporosis. Susan's timing is perfect because May is also National Osteoporosis Awareness Month. Although this is not a condition that runs in my family, I still believe in the importance of creating awareness and being in tune with one's body. Lack of calcium is one of the risk factors for osteoporosis in women. Therefore, eating foods that are rich in calcium can be one way to help decrease your risk. The calcium-rich ingredients in my recipe are the legumes, parsley, and whole grains.
1 1/2 c. water
1/2 t. salt
3/4 c. uncooked brown rice
3 T. butter
1 1/2 c. chopped onion
1 clove garlic, minced
2 carrots, sliced
2 c. fresh sliced mushrooms
1 can chickpeas
Freshly ground black pepper
1/4 c. chopped fresh parsley
Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
1/2 t. salt
3/4 c. uncooked brown rice
3 T. butter
1 1/2 c. chopped onion
1 clove garlic, minced
2 carrots, sliced
2 c. fresh sliced mushrooms
1 can chickpeas
Freshly ground black pepper
1/4 c. chopped fresh parsley
Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.
Source: Adapted from allrecipes
4 comments:
I know what you mean about brown rice, Sarah. It has gotten bumped of late by the more exotic quinoa and bulgur. But, honestly, I still love its chewy texture, so I love this dish. Adding crunchy chick peas and meaty mushrooms definitely adds sparkle to "boring" brown rice. Thanks for submitting it to Beautiful Bones. I sure do appreciate it! -Susan
I have a hard time with brown rice, too, so I'll have to give this a try! It sounds delicious!
What a great idea! This rice pilaf reminds me of my dad's veggie rice and that's my FAVORITE. It looks delicious!
I've never made pilaff - I should really give it a go because this looks tasty!
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