Name: California Brown Rice Pilaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Servings: 4
Cuisine: American
Ingredients: ¼ teaspoon turmeric or 1 teaspoon curry powder; 1 cup chopped fresh parsley, cilantro or basil; 2 cloves garlic, peeled and crushed; 1 medium-sized onion, peeled and thinly sliced; 1 cup peas, frozen or fresh; 4 tablespoons vegetable oil, butter or ghee; 2 cups long-grain brown basmati rice; 4 cups warm vegetable stock or water; ½ teaspoon freshly ground black pepper; 2 teaspoons salt

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Brown rice (unpolished, so that it retains its husk and bran) was rarely eaten in the countries along the old Silk Road. There, rice was considered a luxury, and milled white rice was its best form. Personally, I have grown to like, and sometimes favor, the earthy taste and texture of brown rice. It is, of course, healthier to eat, but with the variety of food we have these days that need not be too much of a concern. Make this rice for its good taste and wholesome texture.