Wednesday, March 2, 2011

Brown Rice Pilaf

Lately I have been making large quantities of brown rice, chicken, (and subsequently chicken broth) ahead of time and using them in meals throughout the week. Homemade broth is quite superior to any broth you buy at the grocery and results in much more flavorful recipes.  Tonight I came up with a lovely way to use the cooked brown rice and the broth- and use up part of the gigantic bunch of dill I got at the Farmer's Market.  You can use any combination of chopped vegetables and herbs that you like; this was simply what I had on hand in my fridge.  I'd suggest, however, that if you are using more aromatic herbs such as sage or rosemary that you use smaller amounts lest you overwhelm the dish.

1/2 onion, minced
1 carrot, minced
1 stalk celery, minced
1 small red pepper, minced
4-5 oz mushrooms, minced
a large handful of fresh dill, chopped
1 1/2 cups cooked brown rice (al dente- don't overcook it)
1/2 cup chicken broth
2 T olive oil
salt and freshly ground black pepper

Saute onion, carrot, and celery in olive oil until onion begins to become translucent.  Add red pepper, celery, and mushrooms and cook until tender and slightly caramelized.  Add rice, dill, and chicken broth and bring to a simmer; let liquid cook off.  Add salt and pepper to taste.

NOTE:  I have tagged this as vegetarian, knowing fully well that chicken broth is not vegetarian.  Feel free to use vegetable broth if you feel so inclined.

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