| Level: | Easy |
| Total: | 1 hr |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings (2 1/2 cups) |
Ingredients
- 2 tablespoons unsalted butter
- 1 cup long grain brown rice (about 6 1/2 ounces)
- 1 (2-inch) strip fresh lemon peel
- 2 1/2 cups water, or vegetable broth, low sodium canned or homemade
- Kosher salt and freshly ground black pepper
Instructions
- Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don’t lift the lid to give a peek or stir or the rice will not cook evenly.
- Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 221 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 456 mg |
Reviews
DELICIOUS! My additions: tomato, green onion, avocado, and roasted chickpeas. Roast chickpeas by coating in olive oil, season with salt & pepper, and pop them in the oven at 400 degrees F for about an hour. It’s a nice, crispy treat to contrast with the softness of the dish. I gave it 4 stars because my rice turned out a bit watery. I’m going to work on it to make it not so!
A tasty recipe, if you add some extras! This was my second attempt at rice pilaf. I tried a similar recipe first, that I’d gotten from a magazine, and it called for 2 parts rice to 3 parts broth. That was a disaster! The rice didn’t cook! I had good luck with doubling this Food Network recipe, and unlike others, I DID double the broth! It worked out great, and all the liquid was absorbed in 45 min. as promised! My add-ins were carmelized onions, apricots, golden raisins, sliced almonds, and parsley.
this is a great way to transition a family with picky eaters to brown rice noone even noticed, I used chicken broth, a sauteed onion and lemon zest, doubled the recipe using 4 cups of broth, it turned out great, i also cooked it in a saute pan vs. the sauce pan, and it was fine
My husband ate it and loved it. I was concerned that he would think it was too bland, but no complaints. Next time, I think I’ll add herbs and pine nuts.
This is some Very Good Rice. I doubled the recipe, but, i did not add 5 cups of liquid, i only added 4 cups of Chicken Stock ( 2 1/2 or even 5 cups is way too much liquid). I toasted the brown rice with some Shallots, and during the cooking process, i added 1/3 cup of Golden Raisins. And just before i fluff the rice, i added 1/4 of Toasted Pine Nuts, and chopped up some Jalapeno slices to give the rice a little “Kick”. This is a keeper.
I enjoyed this recipe but had to cook it beyond the recommeded cooking time so that most of the water could have evaporated. I also sauteed some onions and parsley and cooked the rice with chicken broth. For some reason I think I will use just a little less water next time because I like my rice grains loose.
This is a good basic recipe that lends itself well to additions. I caramelized some onions before adding the rice to the butter, then added some pine nuts along with chicken broth. I did have to cook it 15 minutes beyond the specified time for the liquid to be absorbed the the rice tender. I added some chopped dried apricots for the final 10 minutes setting time and topped it with some chopped parsley to serve. The end result was good and healthy.
I like this with Basmati long grain rice and toasted pine nuts mixed in. It’s the best!
really tasty and easy addition to any dinner!
Stock makes the rice flavorful, but be sure to add in things like olives, pine nuts, etc. for more flavor & texture.