This is one of my favorite dishes. I love everything about it, texture, flavors, you name it. It is so simple and yet so tasty. I usually eat this with a big bunch of chopped parsley on top because I’m such a parsley lover and this combination seems perfect to me.
Another great thing is that it doesn’t take much time to make; you just throw there some ingredients and let the fire to its job. Unfortunately I don’t have as much time as I’d like to spend in the kitchen and I know that most of you are in the same situation as I am, that’s why I want to show you simple, quick and healthy recipes.
Do you know other brown rice pilaf recipes? I only tried it with mushrooms or chicken (when I wasn’t vegetarian). Do you think that this will work with other veggies as well but still maintain its smooth texture?
1 large onion, chopped 1 cup brown rice
1 cup sliced fresh mushrooms (I used small-size champignons; don’t use canned mushrooms because they’re absolutely tasteless.)
1 tbsp unrefined sunflower oil
2 cups water
sea salt, to taste
1/3 tsp ground pepper
Heat oil in a large saucepan over medium heat. Sauté chopped onion and sliced mushrooms for 5 minutes.
Add brown rice and stir to coat in oil.
Bring to a boil, then simmer for 30 minutes. Remove from heat and cover with a lid. Let it rest until all liquid is absorbed.