This rice pilaf recipe is an easy side dish that uses red-and-brown Indonesian Volcano Rice, which is cultivated in mineral-rich volcanic soil and is high in magnesium, manganese and zinc. You can substitute any brown rice. We added seasonal fresh English peas for color. Edamame, fresh green chickpeas or thawed frozen peas would also work well. To cook fresh peas, blanch them in boiling water for 2 minutes, or until tender but not mushy, drain, and rinse in cold water.
Ingredients
- 1 teaspoon canola or olive oil
- 1/4 cup onion, finely minced
- 1 cup Indonesian Volcano Rice (or any brown rice)
- 1-3/4 cups water
- sea salt, to taste
- 1 bay leaf
- 1 cup fresh English peas, cooked (or frozen green peas, thawed)
- 2 tablespoons flat-leaf parsley, chopped
- freshly ground black pepper, to taste
Instructions
- Preheat oven to 350℉.
- Heat oil in a large saucepan over medium-high heat. Add onion, and sauté 2 minutes, or until tender. Add rice, and sauté 1 minute. Add water, salt and bay leaf, and bring to a boil. Cover, transfer to oven, and bake for 30 minutes.
- Remove from oven, and fluff with a fork. Cover, and let stand 10 minutes. Discard bay leaf, and stir in peas and parsley. Add pepper to taste.
Servings: 6
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