Brown Rice and Onion Pilaf
Updated Oct. 12, 2023
- Total Time
- 58 minutes
- Prep Time
- 15 minutes
- Cook Time
- 43 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1tablespoon unsalted butter
- 2tablespoons olive or vegetable oil
- ¾pound onions (3 to 4 onions), peeled and cut into ½-inch cubes (2½ cups)
- 1teaspoon herbes de Provence or Italian seasoning
- 2cups brown rice (about 1 pound)
- 5cups water
- 2teaspoons salt
- ½teaspoon freshly ground black pepper
Nutritional analysis per serving (6 servings)
359 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 790 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
- Step 2
When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.
Private Notes
Comments
too much liquid
Also too much salt. I cut it in half and used 3 1/2 cup water. Perfect. I liked the large amount of onion. Would probably double the herbs next time.
As someone else commented, this recipe called for too much liquid. By the time it cooked down, the consistency was too dense. Might try it again with white rice and definitely less liquid.
Very nice. Rinsed rice first and instead of water used low-salt beef broth. For 1 cup of dry brown rice I used about 2 1/2 cups of the broth and omitted the salt. Use whatever spices or herbs that go with your dinner.
A good way to make brown rice something other than a food of penitence. But it could still use a little more flavor. Maybe mix in some mushrooms sautéed with garlic at the end?
Cooked in in the Instant Pot for 26 minutes, natural release, with 2 1/2 cups liquid. Need to double herbs de Provence.
Advertisement