Bay Seasoned Brown Rice Pilaf

This is one of my favorite side dishes!  It's simple to make, tastes amazing, accompanies pretty much any main dish I make, and every one of my guys loves it.  Bam!

I'm a big fan of pre-assembly.  I mix my rices (brown and wild), salt, and bay leaves in one prep bowl, then chicken broth (or water/chicken bouillon) in another.  Then all I have to do is sauté the onion, add the rice, and add the water/stock.  Bring it all to a boil and let it simmer for 45 minutes.  Easy.

One note:  Don't substitute white rice.  Since it cooks faster, the wild rice won't have a chance to cook and will end up crunchy.  Brown rice is healthier, anyway, so use it!

Ingredients waiting on the onion to be sauteed.

Heating up.

Bring to boil, then simmer.

For church meals, I put this in my slow cooker and keep on warm.

Bay-Seasoned Brown Rice Pilaf
Serves 6-8 (guys!)
Halve the recipe for a smaller amount.  Keeps in fridge nicely.

1 tablespoon butter (I just use a small glob)
1/4 cup chopped onion (I finely dice it to "hide" it from the onion-haters)

2 cups brown rice
6 tablespoons wild rice
1 teaspoon sea salt (less if you're using strong stock or bouillon)
4-6 bay leaves (depends on size of leaves and how strong a bay flavor you like)

4 1/2 cups water (add chicken bouillon) or chicken/beef stock

In a three-quart saucepan, sauté the onion in the butter just until it starts to brown.  Add the rice, wild rice, sea salt, and bay leaves; stir.  Add the water/stock.  Bring to boil, cover and reduce heat and simmer for 45 minutes.  Don't lift the lid during cooking time!

Fluff with fork; put lid back on and wait five minutes or so before serving.

Back to life,
Christine

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