Easy Rice Pilaf

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 work well, too. To cook fresh peas, blanch them in boiling water for 2 minutes or until tender but not mushy, drain, and rinse in cold water.

1 teaspoon canola or olive oil
1/4 cup finely minced onion
1 cup Indonesian Volcano Rice or any brown rice
1-3/4 cups water
Sea salt
1 bay leaf
1 cup cooked fresh English peas OR 1 cup thawed frozen green peas
2 tablespoons chopped flat-leaf parsley
Freshly ground black pepper to taste

Preheat oven to 350 F.

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; 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.

Serves 6

 

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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