FOFF Brown Rice and Broccoli Pilaf

by Joanne on October 25, 2012

We have TONS of rice in our pantry. We have HEAPS of brown rice. What we didn’t have is BROWN BASMATI rice and that’s just what I needed for this recipe by Carla Vavala in her book Fusion of Food and Friends.

I used brown long grain rice and, lucky for me, it worked out. Not that I’d suggest making that the permanent substitution because if you use basmati rice, the result will be a little bit creamier with a softer mouth feel.  Still, don’t skip the recipe just because you don’t have the exact ingredients. Get creative. Take a trip on the “wild side” and see what happens when you get funky Just kidding

What else didn’t Joanne have on hand for this recipe?  Shallots. We had no shallots.  How did Joanne get funky?  With a sweet onion. Whoa!  FUNKYParty smile As you can tell by what I think is “funky”, my life might be lacking in a little excitement.

FOFF Brown Rice and Broccoli Pilaf2

Serves 6 as a side dish

FOFF Brown Rice and Broccoli Pilaf3

  • 3 TBS olive oil
  • 3 shallots, minced (or use one onion chopped)
  • 1 1/2 cups basmati brown rice
  • 3 cups vegetable stock
  • 1/2 lb broccoli florets, trimmed and coarsely chopped
  • salt and pepper to taste
  • 1/2 cup chopped almonds (or cashews)
  • 1/2 cup grated parmesan cheese
  • 1 tsp fresh parsley, minced

In a large saucepan, heat the oil then add the onion over medium heat. Cook for 5 minutes or until fragrant.  Stir in the rice and cook for about 5 minutes.  Add the stock and reduce to a simmer. Cover and cook 30 minutes. Stir occasionally.

Stir in broccoli and cook until rice is tender, another 15 minutes. Season with salt and pepper. Remove from heat.

Preheat the broiler. Spray a 9 x 13 baking dish with non-stick. Combine the nuts, cheese and parsley.  Transfer the rice to the baking dish, sprinkle with nut mix and place under the broiler for 3 – 5 minutes.

FOFF Brown Rice and Broccoli Pilaf1

Delightful.  Delectable. Delicious.

Rice or pasta?  What’s your preference?

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