Brown Jasmine Rice Pilaf
Ready In: 1 hr
Serves: 6
Ingredients
- 1 cup brown jasmine rice, raw
- 1⁄4 cup raisins
- 5 scallions, chopped
- 1 tablespoon unsalted butter
- 2 teaspoons chicken bouillon powder (or vegetable)
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon sweet paprika
- 1 1⁄4 cups water
- 1⁄3 cup pecans, toasted and chopped
Directions
- Combine all ingredients but the pecans in a 3qt. saucepan. Cover and bring to a boil, stir well.
- Reduce heat to simmer, cover and cook about 40 minutes or until rice is tender.
- All liquid should be absorbed, but if rice is old, you may have to drain it before using.
- Remove 1 tbls of pecans. Add rest to rice and fluff up. Top with 1 tbls pecans and serve hot.
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