Nutty linseeds are an interesting addition to this rice pilaf. If you don't have time to cook brown rice, substitute basmati rice; use ¼ cup water and cook the pilaf for about 20 minutes. With its fresh lemon and parsley accent, this pilaf is excellent served with fish or chicken dishes.
Patsy Jamieson, Diane Temple
2 teaspoons olive oil
1 medium onion chopped
1 cup brown rice
2 cups vegetable stock
3/4 cup water
1/4 cup whole linseeds
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
2 tablespoons finely chopped fresh mint
freshly ground black pepper to taste
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Heat oil in a large, heavy-based saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add rice and stir for 30 seconds. Add stock and water and bring to a boil. Reduce the heat to low, cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Meanwhile, toast the linseeds in a small, dry frying pan over medium-low heat, stirring constantly, until fragrant and starting to pop, 2 to 3 minutes. Transfer to a small bowl and let cool. Place linseeds in a spice grinder or blender and pulse several times until broken down but not ground.
When rice is ready, add linseeds, lemon zest, lemon juice, parsley, mint and pepper. Fluff and mix gently with a fork.
Brown rice pilaf with linseeds, lime and coriander: Substitute 1 teaspoon lime zest for 2 teaspoons lemon zest, lime juice for lemon juice and fresh coriander for parsley.
I didn't bother toasting or grinding the linseed as that destroys the omega 3 fatty acids. As far as I could tell it didn't alter the flavour greatly as the main taste is the lemon zest - 25 May 2009
I enjoyed this - but it might not be to everyone's taste as it is pretty healthy looking! I thought the amount of lemon zest and parsley was a lot when I read the recipe, but it can take it. The nutty flavour of the rice is nicely balanced by this combination - 25 May 2009