Whole Grain Brown Rice Pilaf

One of my favorite go-to side dishes was boxed rice pilaf.  The boxed rice pilaf has upwards of about one-third of our daily allowance of sodium in just one serving.  Needless to say, I gave it up.  In my rice pilaf recipe, I have cut way back on the sodium content by using unsalted chicken stock in the preparation.  You will find there is still some sodium in the unsalted stock, but it adds far less sodium than the boxed rice version.  To make this rice even healthier, I prepared it using a whole wheat orzo, and whole grain brown rice.  The rice I used is a jasmine flavored brown rice I found at a local Asian grocery store, but if you cannot find it, regular whole grain brown rice will do.  The jasmine in the rice just adds another flavor compound to the rice. The rice is topped off with toasted sliced almonds and some flat leaf parsley. Although preparing my own rice pilaf added a few minor steps in the process, it is definitely a keeper!

This recipe makes quite a bit of rice.  Leftovers can be stored in the refrigerator and reheated in the microwave the next day.

Enjoy!

Whole Grain Brown Rice Pilaf

Serves 6 – 8 depending on portion size

¼ Cup Unsalted sliced almonds, or slivered almonds

1 Tbls. Extra virgin olive oil

½ Cup Diced sweet white onion, small dice

½ Cup Whole wheat orzo, uncooked

1 Cup Whole grain jasmine flavored brown rice, or regular whole grain brown rice

2 ¼ Cups Unsalted chicken stock (use a good quality brand)

1/3 Cup Cold water

2 Tbls. Flat leaf parsley, chopped

Place the almonds in a dry non-stick skillet (no oil added) over medium heat.  Lightly toast the almonds, stirring occasionally to prevent burning.  The almonds will burn quickly, watch them carefully.  Once the almonds are lightly toasted, remove them from the skillet and reserve for later use. 

Pour the olive oil into the skillet and swirl to coat; return the skillet to the heat.  Add the onions and sauté until translucent.  Add the orzo and brown rice cook until golden brown, stirring often. 

To the rice mixture, add the chicken stock and water and bring to a boil.  Once the liquid begins to boil, turn the heat down to a simmer and cover the skillet.  Simmer over low heat for about 18 – 20 minutes, or until the liquid is absorbed and the rice is light and fluffy.  If you find the liquid is gone but the rice is still too hard, just add a little bit more water or stock and return to the heat.

Remove from the heat and add the toasted almonds (reserving a few for garnish) and the parsley.  Transfer to a serving bowl and top with the reserved almonds.

Some other suggested additions, might be to add at the end sliced scallions, cooked sweet peas, cooked diced carrots…or whatever you like.  Have fun and dress it up however you wish