A pile of brown rice doesn't have to be boring! Cooking it pilaf-style with onion in vegetable broth adds lots of flavor. Some lightly toasted pine nuts add more flavor along with some crunch.
1 tablespoon pine nuts
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
Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
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 pine nuts, and toss lightly.
Sprinkle with the remaining 1 tablespoon of parsley, and serve.
-- 4 servings