BROWN RICE AND ONION PILAF

Brown Rice and Onion Pilaf image

Provided by Jacques Pepin

Time 58m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 tablespoon unsalted butter
2 tablespoons olive or vegetable oil
3/4 pound onions (3 to 4 onions), peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 teaspoon herbes de Provence or Italian seasoning
2 cups brown rice (about 1 pound)
5 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat butter and oil in a large sturdy saucepan. When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes. Add the herbes de Provence and rice and mix well to combine. Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.
When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed. Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through. Serve with sweet and sour curried chicken.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 789 milligrams, Sugar 3 grams, TransFat 0 grams