Brown Rice Pilaf

I have been looking for a nice rice pilaf recipe. The ones in my cookbooks look pretty bland and boring, so I ran straight to Allrecipes.com and found a nice one.

Justin and I had it for dinner tonight (he worked late, so I made an earlier dinner for the kids). He had seconds and requested the rest for tomorrow’s lunch. Definitely a keeper.

I made some adjustments from the original. Below is my updated version.

Home-Style Brown Rice Pilaf

Ingredients

1 1/2 cups water
1/2 teaspoon salt
3/4 cup uncooked brown rice
3 tablespoons butter
1/2 cups chopped onion
1 cup frozen corn
2 carrots, sliced
2 celery stalks, chopped
1 cup chickpeas
freshly ground black pepper

1/4 cup chopped fresh parsley

1. Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
2. Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and sauté them, stirring frequently until they soften. Add the carrots and celery and continue stirring for 5 minutes.
3. Place corn inside of skillet and cook until heated all the way through, about 5 minutes. Add the chickpeas and cook 1 more minute.
4. Remove the skillet from the heat, stir in pepper and parsley. Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.