Brown Rice Pilaf with Broccoli
By America's Test KitchenPublished on September 12, 2011
Time
1½ hours, plus 30 minutes cooling
Yield
Serves 6
Ingredients
Basic Brown Rice
6 cups water 1 cup brown rice, preferably long grain or basmati2 teaspoons olive oil or butter1 teaspoon table saltPilaf
2 teaspoons table salt, plus more to taste2 cups broccoli florets ¼ cup pine nuts ¼ cup olive oil 1 small onion, minced2 medium cloves garlic, minced¼ pound white mushrooms or cremini mushrooms, sliced thin¼ cup dry white wine 1 medium lemon, juiced to yield 1 tablespoon lemon juiceground black pepper to taste2 tablespoons minced fresh parsley leavesBefore You Begin
Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. combine 3 cups cooked rice with roughly and equal amount of "sauce", using vegetables, nuts, legumes and seasonings. Use enough juice, wine, vinegar or oil to make sautéed ingredients moist without being watery.
Instructions
- Bring water to boil in large pot. Stir in rice, oil or butter and salt. simmer briskly, uncovered, until rice is almost tender, about 30 minutes.
- Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot; cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork. Cool to room temperature.
- Bring 2 quarts water to boil. Add 2 teaspoons salt and broccoli; boil, uncovered until just tender, about 1 minute. Drain under cold running water, cool and set aside.
- Heat a large skillet over medium heat. Add pine nuts, shaking pan to prevent burning, until toasted, about 30 seconds. Remove from heat and set aside.
- Return skillet to burner and heat oil. Add onions; sauté until almost softened, about 3 minutes. Add garlic and sauté until softened, about 1 minute longer. Stir in mushrooms and sauté until just wilted, about 2 minutes.
- Stir in white wine, lemon juice, and salt and pepper. Simmer for 3 minutes to cook off some of the alcohol. Stir in parsley, cooled brown rice and broccoli; cook until heated through, about 2 minutes. Stir in nuts and serve immediately.
Time
1½ hours, plus 30 minutes coolingYield
Serves 6Ingredients
Basic Brown Rice
Pilaf
Ingredients
Basic Brown Rice
Pilaf
Ingredients
Basic Brown Rice
Pilaf
Why This Recipe Works
Looking to cut cooking time in our brown rice recipe and still end up with superior rice—without using a rice cooker—we tried boiling, steaming, microwaving, baking, and the traditional stovetop method. We found that steaming yielded good results but was problematic because the rice took a long time to cook and there was the danger of the pot running dry. We decided to do most of the cooking in boiling water but to finish the rice in the steamer. Boiling the rice for our brown rice recipe until it is almost tender (about 30 minutes), draining it, then steaming it until done (another five to 10 minutes) is by far the best stovetop method for brown rice.
Before You Begin
Use this recipe as a guide for making brown rice pilafs with any ingredients on hand. combine 3 cups cooked rice with roughly and equal amount of "sauce", using vegetables, nuts, legumes and seasonings. Use enough juice, wine, vinegar or oil to make sautéed ingredients moist without being watery.
Instructions
- Bring water to boil in large pot. Stir in rice, oil or butter and salt. simmer briskly, uncovered, until rice is almost tender, about 30 minutes.
- Drain rice into a steamer basket that fits inside the pot. Fill pot with about 1 inch water and return to heat. Place basket of rice in pot; cover and steam until tender, 5 to 10 minutes. Scoop rice into a bowl and fluff gently with a fork. Cool to room temperature.
- Bring 2 quarts water to boil. Add 2 teaspoons salt and broccoli; boil, uncovered until just tender, about 1 minute. Drain under cold running water, cool and set aside.
- Heat a large skillet over medium heat. Add pine nuts, shaking pan to prevent burning, until toasted, about 30 seconds. Remove from heat and set aside.
- Return skillet to burner and heat oil. Add onions; sauté until almost softened, about 3 minutes. Add garlic and sauté until softened, about 1 minute longer. Stir in mushrooms and sauté until just wilted, about 2 minutes.
- Stir in white wine, lemon juice, and salt and pepper. Simmer for 3 minutes to cook off some of the alcohol. Stir in parsley, cooled brown rice and broccoli; cook until heated through, about 2 minutes. Stir in nuts and serve immediately.
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