Brown Rice Pilaf with Toasted Linseeds
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.
Ingredients
Serves: 6
- 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
Directions
Preparation:10min ›
Cook:55min ›
Ready in:1hour5min
- 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.
VARIATION
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.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (2)
Something else. 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
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