While I was growing up, the cooks in the family made rice pilaf using white rice. Here I substitute brown rice, because I like the texture and the extra nutritional value.
In this version, cashews add a delicious crunch.
1 tablespoon extra virgin olive oil
2 tablespoons chopped onion
1 cup uncooked long-grain brown rice
1 cup vegetable broth
1 cup water
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley), divided
1/3 cup roasted, salted cashews (or more to taste*), coarsely chopped
In a medium saucepan, heat the olive oil over medium heat. Add the onion, and saute for 2-3 minutes, until soft. Stir in the rice, coating it well with the olive oil.
Add the broth, water, salt, and pepper, along with 1 tablespoon of the parsley. Raise heat to high, and bring the mixture just to a boil.
Reduce heat to low, cover, and simmer for 40-55 minutes, or longer as needed, until the rice is tender and the liquid is absorbed. Drain any excess cooking liquid that has not been absorbed.
Uncover, add the cashews and toss lightly.
Sprinkle with the remaining 1 tablespoon of parsley, and serve.
-- 4 servings
* Note: If you’re a big fan of cashews (as I am), feel free to increase the quantity to 1/2 cup.