Brown Rice Pilaf

Ingredients:

1/4 cup water
8 ounces mushrooms, diced (about 2 1/2 cups)
1 onion, diced
2 garlic cloves, minced or pressed
1/2 teaspoon dried thyme
1/2 cup dry white wine or vegetable broth
1 cup long-grain brown rice (preferably basmati or jasmine)
2 to 3 cups boiling water or vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preparation:

Heat the 1/4 cup of water in a large saucepan. Add the mushrooms, onion, and garlic. Cook and stir over medium heat for 5 to 10 minutes, until the mushrooms and onion are soft.
Add the thyme and cook and stir for 2 to 3 minutes. Add 2 tablespoons of the wine or vegetable broth and mix in well.
Stir in the rice and 2 cups of the boiling water. Add the remaining wine and the salt and pepper. Stir to mix well. Cover and cook over low heat for about 60 minutes, until the rice is tender and all of the water has been absorbed. Check the saucepan occasionally to make sure the rice doesn’t cook dry, and add a small amount of the remaining water as needed to prevent sticking.

Stored in a covered container in the refrigerator, leftover Brown Rice Pilaf will keep for up to 3 days.

Makes 4 servings | Per serving (1/4 recipe): 216 calories

Recipe from The Cancer Survivor’s Guide.

If you enjoyed this you can find more of my favorite recipes can be found in my Recipes to Renew Recipe Book.