Friday, November 8, 2013

Gluten Free Brown Rice Pilaf

I love this pilaf because it's easy to put together, doesn't require a lot of spices or ingredients, and it's heart healthy!

 Change up the vegetables, use whatever you have on hand, or add more in.  Saute the garlic and spices in as little as 1 tsp of oil or don't' use any at all!
For fat free use about 1 Tbsp of broth instead for sautéing.

Check out this closer view of the vegetables and hearty brown rice. 

This is delicious and goes with everything.  Add it to salads and soup.  I really like adding cold pilaf to my leafy greens along with some dried cranberries and garbanzo beans...suddenly salad becomes a hearty meal. Oh, and don't forget the lowfat (gluten free) crackers crunched up for croutons.
But... back to the pilaf.

If you count weight watcher points add 2 pts. for each serving.

Gluten Free Brown Rice Pilaf                    Makes 8 1/2 cup servings
1/2 cup peeled and chopped carrots
1/2 cup seeded and diced sweet bell peppers; yellow, orange, and/or red
1 cup brown rice, uncooked
1 Tbsp plus 1 tsp minced garlic
1-2 tsp oil
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups broth - chicken or vegetable, water is ok too just less flavor. (gluten free)

In a large skillet or saucepan, sauté garlic and seasonings in oil or broth. Add rice and cook a minute or two, stirring the whole time.  Add broth and bring to a boil, reduce heat and cover. Simmer for 45 minutes. 
While rice is simmering prepare carrots and peppers, set aside.  
Five minutes before rice is done precook carrots in the microwave on the fresh vegetable setting, then add along with peppers to the rice. (It is not necessary to precook the peppers.) Stir in vegetables, cover  and continue cooking another 5 minutes.  If there is still some liquid, remove the lid and let the mixture continue to simmer a few more minutes without the lid. 
That's all there is to it....and it's ready to serve.

Saute garlic and spices in oil or broth.

Add rice and sauté a couple minutes.

Stir in broth. Bring to a boil, cover and simmer 45 minutes.

Prepare fresh vegetables. Precook cut up carrots in microwave on fresh vegetable setting.

Stir carrots and peppers into cooked rice, cover and cook 5 minutes.

Remove lid and cook a couple more minutes if there is excess liquid.


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