Sunday, November 22th 9:30 am - Thanksgiving
Brown Rice Pilaf with Chives and Toasted Almonds
Serves 4
3 cups brown rice
7 ½ cups water or vegetable broth
½ tablespoon olive oil
¼ cup chopped chives
fine zest of 1 lemon
1 cup roasted unsalted almonds
sea salt and black pepper as needed
Place water in medium quart boiler. Bring to a boil, add rice, and stir. Cover and reduce heat. Simmer for 30 to 40 minutes until liquid is absorbed and rice is tender.
Meanwhile, in medium saucepan over medium heat, add oil and heat until hot but not smoking. Add chives, lemon and almonds. Stir occasionally and cook until almonds are lightly toasted, about 3 minutes. Turn off heat.
When rice has cooked, season with salt and pepper. Stir in chive mixture and serve.
What's Cookin' welcomes Executive Chef Joachim Splichal, Patina. Left to Right:
The Bikini Chef Susan Irby, Joachim Splichal, Kelly Carter, and
Denice Fladeboe.
All recipes Copyright © 2009 Susan Irby (unless otherwise noted)
