Brown Rice Pilaf with Vegetables & Garlic
Submitted by granita
A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minEight cloves of garlic. You read that right. This pilaf does not apologize for being bold.
Brown rice cooks undisturbed in the skillet until tender, then a colorful spread of green beans, crookneck squash, broccoli, and corn gets layered right on top to steam in the residual heat.
A toss of raw red bell pepper, toasted sesame seeds, and a drizzle of light soy sauce at the very end keeps everything vibrant and gives each bite a nutty, savory finish.
It’s a full meal on its own or a stunning side dish that steals the show.
Kitchen Tips
- Do not stir the rice while it cooks. Leaving it alone lets it develop a slightly toasty bottom layer and cook evenly.
- Layer the vegetables on top of the rice rather than stirring them in. This lets them steam gently and stay crisp-tender instead of getting waterlogged.
- Press the garlic rather than mince it for the strongest flavor. Eight cloves mellows considerably as it cooks with the rice.
- Add the red bell pepper raw at the end for a fresh, sweet crunch that contrasts with the cooked vegetables.
Ingredients
Directions
Heat oil in heavy large skillet over low heat.
Add onion; sauté until golden and tender, about 10 minutes.
Add rice and garlic; sauté 1 minute.
Add 3 cups water and salt; bring to boil.
Reduce heat to low, cover tightly and cook until rice is tender and almost all liquid is absorbed, about 35 minutes; do not stir.
Uncover skillet and place green beans, squash, broccoli, corn and carrot evenly over surface of rice.
Cover and cook until vegetables are crisp-tender, about 10 minutes.
Remove from heat. Stir in red bell pepper and sesame seeds.
Mix in soy sauce. Toss to coat.
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