Hello Everyone,

In the height of the summer, John and I are taking advantage of the nice weather with lots of grilling and BBQing. In predictable gender defined roles, John takes care of the grilling and I handle the sides.

For my sides, I usually alternate between something potato, bean or rice related, depending on the style of meal and the meat John is making.

The other day, we decided to grill some chicken thighs with peppers from our garden as well as asparagus and corn.I fell back to my trusty brown rice pilaf recipe.

I have been making this rice pilaf for ages, and as a lighter and healthy dish, it is my go-to side for most chicken and fish entrees. Unless we’re doing some sort of curry or stir fry, I never make just plain rice, and usually opt for this easy rice dish.

Mushrooms, onion/leek, garlic and thyme are key ingredients, and feel free to add some spinach for colour if you have some on hand. Personally, I love the nuttier taste of brown rice, and will sometimes even substitute a little wild rice as well.

I really hope you try out this recipe as it is one of my staples. Jazz up any meat entrée any time of year with this little gem.

Bon appetit,

Julie

For the printable Word version of this recipe, click here:
Brown Rice Pilaf with Mushrooms and Thyme

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Brown Rice Pilaf with Mushrooms and Thyme

Serves 4-6

INGREDIENTS:

1 cup brown rice – try substituting ¼ brown for ¼ wild rice
1 leek or small onion, thinly sliced
8 mushrooms, halved and thinly sliced
1 tbsp cooking oil
2 cloves garlic, minced
2 tsp dried thyme, or 1 tbsp fresh thyme, minced
1 handful fresh spinach or frozen – optional
1 cup vegetable broth
1 ½ cups water
1 tsp salt
Pepper to taste
1 tbsp butter – optional
Fresh parsley for garnish – optional

DIRECTIONS:

1. Heat oil in a medium-large pot on medium heat.
2. Cook onions/leek until softened, 3-5 minutes.
3. Add mushrooms, cook for 2-3 minutes, mixing periodically
4. Add garlic, thyme and spinach, cook for 1 minute.
5. Add rice, cook for a minute while stirring.
6. Add water, broth, salt and pepper.
7. Bring to a boil. Reduce heat to medium low and simmer for 35-40 minutes.
8. When rice is done, add the optional tbsp of butter and mix well. Garnish with fresh parsley.