 Brown Rice and Green Onion Pilaf
Makes 4 to 5 servings
|
|
|
|
Ingredients
|
|
2
|
tablespoons FILIPPO BERIO® Olive Oil
|
|
3/4
|
cup chopped green onions, white part and about 2 inches of green part
|
|
1
|
cup uncooked brown rice
|
|
2-1/2
|
cups chicken broth, defatted (see note) or water
|
|
1/2
|
teaspoon salt
|
|
|
Additional green onion, green part sliced into matchstick-size strips (optional)
|
|
|
|
|
|
|
|
|
|
In heavy medium saucepan, heat olive oil over medium heat until hot. Add chopped green onions; cook and stir 3 to 4 minutes or until wilted. Add rice; cook and stir 3 to 4 minutes to coat rice with oil. Add chicken broth and salt; stir well. Bring to a boil. Cover; reduce heat to low and simmer 40 minutes or until rice is tender and liquid is absorbed. Garnish with additional green onion, if desired.
|
| |
|
Note
To defat chicken broth, refrigerate can of broth for at least 1 hour. Open can; use a spoon to lift out any solid fat floating on surface of broth.
|
|
|
|
© Filippo Berio® Olive Oil
|
|
|
|
|
|
Printed
from fbnr.com
|
|
