Brown rice pilaf recipe
This pilaf is made with brown rice, which not only has more fibre than white rice, but gives the dish a lovely nutty flavour.
- 225g brown rice
- 200g bite-size broccoli florets
- 2 tablespoons olive oil
- 1 onion, grated
- 2 garlic cloves, minced
- 100g chestnut mushrooms, chopped
- 100ml white wine
- Juice of half a lemon
- 50g toasted pine nuts
- Sea salt and freshly ground black pepper (optional)
Cook the rice according to the packet instructions.
Cook the broccoli in a large pan of boiling water for 2-3 minutes or until just tender. Drain and run under cold water to stop the cooking. Set aside.
Meanwhile, heat a large frying pan and add the olive oil. When hot add the onion and garlic and cook for 5 minutes. Add the mushrooms and cook for a further 5 minutes or until all the cooking juices have evaporated.
Add the white wine and lemon juice and allow it to bubble for 2 minutes to allow the alcohol to evaporate.
Add the broccoli and rice to the pan and cook, stirring frequently until the rice is piping hot. Stir in the pine nuts and season with salt and pepper. Serve straight away.
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