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Test Kitchen: Brown Rice Pilaf


By Food Lovers Like Me (Visit website)



Remember Andrea Beaman from Season One of Top Chef? You know, the one who trounced Stefan in a recent Season Five episode pitting the vet chefs against the newbies? Well, I recently had a chance to meet Andrea in person, and she is just delightful--full of energy, great spirit, the very picture of wellness. Well, of course that's what you'd expect from a natural foods chef. Andrea teaches a course on Cooking for Natural Beauty at the Natural Gourmet Institute, where she shares tips and recipes on eating for better health. (Check out her web site, http://www.andreabeaman.com/ for more.)

One of my classmates shared a few of the recipes from that class, and I was drawn to one in particular: Brown Basmati Rice Pilaf. I think I've mentioned how much my family loves traditional Southern-style white rice. But I'm trying to replace white foods with brown foods, and have been searching high and low for a flavorful brown rice recipe. I think this one's a winner!

It's simple to make, and takes about 40 minutes to cook. I served mine with some spice-rub roasted pork and braised Brussels sprouts and it was just the right complement. I liked the results so much I wanted to share them with you.


BROWN BASMATI RICE PILAF WITH MUSHROOMS AND SHALLOTS
By Andrea Beaman, H.H.C.
Makes 4-6 servings

Ingredients
1 tablespoon olive oil
2-3 shallots, diced
4-5 shitake mushrooms, sliced thin (I substituted baby bella mushrooms; it was just as good)
1/4 teaspoon sea salt
1 cup brown basmati rice, soaked overnight
1 3/4 cups water (or chicken stock--I used the chicken stock I made the other day; see How-To Tuesday 3/3/09)
A sprig of parsley, minced (I used a sprig of thyme to garnish instead)

Instructions
1. Saute shallots in olive oil for 1-2 minutes.
2. Add mushrooms and sea salt and saute 2-3 minutes.
3. Add rice and water (or stock) and bring to a boil.
4. Cover, reduce flame to simmer and cook 40 minutes.
5. Garnish with fresh chopped parsley.





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