Brown Rice Pilaf
Prep time: 5 minutes
Total time: 50 minutes
Serves 4
Naturally nutty and slightly chewy when cooked, brown rice is a terrific whole-grain choice. Try our easy recipe that’s flavored with garlic and bay leaf—it will go with just about any dish. No thinking necessary!
Step-by-Step Photos
Brown Rice Pilaf
Remove 1 clove of garlic from a head of garlic.
Smash the garlic using your open palm and the flat side of your chef’s knife. This is one quick movement.
This is what smashed garlic looks like.
Peel. It’s ok if the pieces are different sizes.
Add 1 tablespoon olive oil to a medium saucepan over medium-high heat.
Add the smashed garlic clove.
Cook, stirring, until fragrant (do not let brown), about 1 minute.
Add 1 cup brown rice or brown rice blend.
Stir to coat the rice with the oil.
Add 2 cups of water.
Add 2 bay leaves.
Add ½ teaspoon kosher salt.
Bring to a boil. Cover the pan and reduce the heat to low.
Cook until the rice is tender and the water is absorbed, 45 to 50 minutes.
Gently stir a few times.
Enjoy. And remember not to eat the bay leaf!
ingredients
- 1 tablespoon
- olive oil
- 1 clove
- garlic, smashed
- 1 cup
- brown rice or brown rice blend
- 2
- bay leaves
- ½ teaspoon
- kosher salt
directions
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook, stirring, until fragrant (do not let brown), about 1 minute. Add the rice and stir to coat in the oil. Add 2 cups water, the bay leaves and salt and bring to a boil. Cover the pan, reduce the heat to low and cook until the rice is tender and the water is absorbed, 45 to 50 minutes.
helpful hints
- While bay leaves are extremely fragrant and impart beautiful flavor, they are bitter, so be sure not to eat them
- When smashing your garlic, be sure to give it a good whack so the garlic pieces are small—that way you won’t bite into a big piece
- We tend to under salt, so after you’ve made this, be sure to double-check the seasoning is to your liking—you may want to add salt
tools needed
Medium saucepan with lid, cutting board, chef’s knife, measuring cups, measuring spoons, wooden spoon
9 comments, add yours below
Jamie on May 11, 2011 at 2:27PM wrote:
I cooked dinner for my mom the other night and decided to give this a whirl! My mom has expressed her distaste for all the “wheat & brown” you know.. Brown Rice and Wheat Pasta, wheat bread ... So I made this in hopes she would at least try it !~ She LOVED it. It was my first success of bringing her to other side. :) Thanks!
Ella on September 25, 2011 at 10:21PM wrote:
Jessica ,
Just saw you on Anderson .
Our new favorite show .
Being able to go onto this site and cook some of your recipes is wonderful .
I was telling my husband about your cooking and he is all for the healthy cooking .
We have been married 59 years and are so happy .
Agnes M.McLaughlin on September 26, 2011 at 8:30PM wrote:
am unable to print recipes. Is this the norm. if so very disppointing!
Ella on September 26, 2011 at 8:46PM wrote:
You can always copy and paste and then print from your email .
jessica on September 27, 2011 at 1:47PM wrote:
Sorry for your trouble, Agnus. What seems to be the problem?
Kam Symula on October 3, 2011 at 8:43PM wrote:
Hi Jessica, I have just found this website & after only perusing for a bit, I find it to be very REAL! Everything is do-able on this site. How REFRESHING! Strangely enough, my 2 daughters actually like lentils. However, I have trouble NOT being able to make them into a big pile of mush on a plate. Any tips or recipes that you have tried? Thanks!
paroxetine dosage on February 8, 2012 at 12:27AM wrote:
It look taste but it need lot of care to make it.my mother cooks it often and it taste good.
Kari on February 9, 2012 at 9:03PM wrote:
Hi Jessica,
Love your books and website. Big fan of your cooking/baking as is my little girl and husband. Can you tell me, do you tend to soak or rinse the brown rice first? If so, how long? Brown rice is still a little tricky sometimes (mushy pile) and I am wondering if I am not doing something properly.
Thanks!
Nexium Vs Prilosec on April 20, 2012 at 4:01AM wrote:
Sometimes it is very hard to find good content on this topic. But your blog is my way to desired information, my problem is solved now. Thanks for posting something worth reading.
