Brown Rice Pilaf Time: 30 minutes
I use Uncle Ben's Brown Rice which looks like brown Basmati and cooks quickly, in about 15 minutes. If you can't find a quick cooking brown rice and don't want to wait for the traditional to cook in 40 minutes (or so) you can substitute white Basmati which also cooks in about 15 minutes. Look for the brown, though, better flavor and more nutrition. This recipe plans on making the Brown Rice Pilaf with the leftover rice.
3/4 cup quick cooking brown rice
1 1/2 cups chicken stock
1/3 cup celery, finely chopped about 1 stalk
1/3 cup onion, finely chopped
1/3 cup
green pepper, finely chopped about 1/3 pepper
1/3 cup mushrooms
, finely chopped
1/3 cup carrot, finely chopped about 1 medium
1 1/2 tsp soy sauce
Finely chop all vegetables. Put all ingredients into a saucepan and cook - according to package directions for brown rice. Mine takes about 20 minutes. When done, fluff with a fork and serve.
Note: There should be about half leftover for Rice Pilaf Salad. If you don't want the leftovers, reduce:
rice to 1/2 cup
chicken stock to 1 cup
all vegetables to scant 1/4 cup
soy sauce to 1 tsp
Rice Pilaf Salad Time: 15 minutes
leftover brown rice pilaf
1 can red kidney beans 15 oz (450 gr jar)
Creamy Herb Dressing
Drain the beans and mix with the Rice Pilaf. Add half of the Herb Dressing and taste. Add more until your happy. Serve.
Creamy Herb Dressing
1/2 cup plain yogurt
1 tbs Dijon mustard
1 tbs lemon juice
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
3 tbs olive oil - the good stuff
Snip tarragon and chives with scissors. In small bowl whisk yogurt, mustard and lemon juice. Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
Rice Pilaf and Green Bean Salad Time: 15 minutes
Part of what cooking in summer is all about is making things easy. Cooking extra Rice Pilaf to use to make a salad is a perfect example. All that's needed is more vegetables and a light vinaigrette to make a great summer salad!
leftover brown rice pilaf
5 oz (150gr) green beans
Creamy Herb Dressing
Put an inch of water in the bottom of your steamer and bring to a boil, covered. Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole. Add beans to steamer when water is boiling. Cover and steam for 10 minutes. Remove beans and plunge into a big bowl or sink full of cold water to preserve color. Remove, drain and spread out on paper towels to dry a bit. Add the beans to the Rice Pilaf and mix gently. Add half of the Herb Dressing and taste. Add more until your happy. Serve.
Cooking for Two? Or more?
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