When cooking a rice dish, I like to make extra to have as leftovers. You’ll get about two extra servings from this simple brown rice pilaf recipe.
Serves: 4 to 6 as a side dish
- 1 vegetable bouillon cube
- 3/4 cup long-grain brown or brown Basmati rice
- 1/2 teaspoon saffron threads (see Note)
- 1/4 cup pine nuts
- 2 scallions, white and green parts, thinly sliced
- Juice of l/2 lemon
- 1 1/2 tablespoons tahini (sesame paste)
- 1/4 cup minced fresh parsley
- 1 tablespoon sesame seeds
- Salt and freshly ground pepper to taste
Combine 2 cups of water and the bouillon cube in a medium saucepan. Bring to a boil, stir in the rice, then cover and simmer until the water is absorbed, about 35 minutes. Remove from heat and cover.
Combine the saffron with 1/4 cup hot water in a small container and let steep until needed.
In a small, dry skillet, toast the pine nuts over medium heat until golden brown, about 5 minutes, shaking or stirring frequently. Remove from heat.
Stir the saffron water and pine nuts into the cooked rice, followed by the remaining ingredients. Serve at once.
Note: If saffron is unavailable, substitute an equal amount of turmeric.
- For more ways to use brown rice, explore Classic Rice Dishes.