Brown and White Rice Pilaf
I love brown rice. However, my family was not always as fond of it. So, I decided to get them accustomed to the flavor and texture gradually by combining it with regular white rice. This recipe worked and, eventually, I was able to switch to all brown for most applications. At the time, the only brown rice I could find took more than twice as long to cook as white. Now there are different types of brown rice available, including those that cook in twenty minutes, the time required for converted white rice. See the notes below for making the dish if the rice you have on hand takes longer. Make this pilaf for an easy, more nutritious side dish rice.
- 2 cups water, or total of amount indicated on brown and white rice packages for 2 servings each
- Salt and pepper to taste
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried herbs of choice to match entree
- 2 teaspoons olive oil
- 1/2 cup long grain brown rice, or amount indicated for 2 servings
- 1/2 cup long grain white rice, or amount indicated for 2 servings
Bring the water to a boil in a medium saucepan over high heat. Add the salt, pepper, garlic, herbs and olive oil. Add both types of rice. Cover, reduce heat to medium-low, and simmer until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let set for 5 minutes before fluffing with a fork. Serve immediately.
Notes: If the brown rice you use takes longer to cook, follow the instructions above. Use all of the water, but start with the brown rice and cook for the extra time needed. When you reach the time required to cook the white rice, usually twenty minutes, add it to the pot but do not stir. Bring back to a boil, reduce heat and continue to cook until done. This recipe can be made in any amount, using the standard two parts liquid to one part rice.