Nutty Lemony Brown Rice
By Julie Cader
Looking for a yummy side dish to complement seafood? This nutty lemony brown rice pilaf is perfect. The subtle hint of lemon, combined with the nuttiness of the brown rice and pistachios, along with the sweetness of mission figs, makes this a dish you are sure to ask for a second helping.
3 tablespoons butter or extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
2 cups medium-grain California brown rice
4 cups chicken stock, heated
4 tablespoons lemon juice
½ cup dried mission figs, coarsely chopped
½ cup pistachio nuts, coarsely chopped
Salt and Pepper to taste
In a heavy saucepan, sauté onion and garlic in butter until soft. Stir in rice and cook two minutes, stirring frequently.
Add heated chicken stock and lemon juice to rice. Bring rice to a boil, reduce heat and cover. Simmer for 50 minutes or until liquid is absorbed.
Remove from heat, stir in figs and nuts. Add salt and pepper to taste. Serve warm.
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.