Mother Earth Living

Power Down: Toasted Rice Pilaf

Just a few minutes on the stovetop give plain rice a toasty flavor.Cooking slowly in the oven makes it tender.
By Ken Hoyt
September/October 2010
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This recipe for Toasted Rice Pilaf is the perfect combination of sweet and savory.
Photography By Povy Kendal Atchison


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Toasted Rice Pilaf
Serves 4

Just a few minutes on the stovetop give plain rice a toasty flavor.Cooking slowly in the oven makes it tender.

2 tablespoons unsalted butter
1 cup brown rice, rinsed
2 stalks celery, cut into 1/4-inch dice   
1 small yellow onion, cut into 1/4-inch dice
1⁄8 cup dried cherries
1⁄8 cup dried apricots, julienned
2 1⁄2 cups chicken or vegetable broth, or water
Salt and pepper, to taste
1/4 cup parsley, finely minced

1. Preheat oven to 375 degrees.

2. In a saucepan over medium heat, melt butter and add rice.

3. Cook 3 to 5 minutes, or until rice browns and you hear pops. Add celery, onions, cherries and apricots. Stir to coat.

4. Sauté until onion is translucent, 2 to 3 minutes. Add broth, salt and pepper, and bring to a boil.

5. When mixture boils, cover pan and place in oven.

6. Bake for 1 hour, or until rice is tender and liquid is absorbed.

7. Remove from oven, stir, sprinkle with parsley, and serve.








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