Cuban Rice Pilaf (brown rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 85.7
- Total Fat: 3.4 g
- Cholesterol: 10.2 mg
- Sodium: 901.8 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 1.1 g
- Protein: 2.1 g
View full nutritional breakdown of Cuban Rice Pilaf (brown rice) calories by ingredient
Introduction
I took 2 of my favorite things, Cuban yellow rice, and baked garlic rice pilaf and combined them, with yummy results. Can be done with white rice too of course, this has brown calculated. I took 2 of my favorite things, Cuban yellow rice, and baked garlic rice pilaf and combined them, with yummy results. Can be done with white rice too of course, this has brown calculated.Number of Servings: 10
Ingredients
-
2 tblsp butter
6 cloves garlic, minced
1 small onion, minced
2 cups brown rice
6 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 tsp turmeric
dash cayenne
1 tsp lemon juice
Directions
Preheat oven to 375
In skillet over med high heat melt butter and add garlic, onion, and rice.
Stir constantly til garlic and onion are soft and rice is starting to toast.
Add in 1 cup of the broth, salt, pepper, turmeric, cayenne and bay leaf and bring to a boil.
Pour into a large casserole dish and put in oven uncovered for 30 minutes.
Add remaining broth, stir and cover, then return to oven for 45 minutes.
Add lemon juice, stir and return uncovered for 30 minutes.
It is done when the liquid is absorbed, and the sides are beginning to brown and stick to the dish.
Stir in the crunchy bits and fluff before serving.
When done with white rice it will be fluffier, but the extra cooking time with this method gets rid of the "crunchy" husk texture my hubby hates. =)
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHMOOKUMS.
In skillet over med high heat melt butter and add garlic, onion, and rice.
Stir constantly til garlic and onion are soft and rice is starting to toast.
Add in 1 cup of the broth, salt, pepper, turmeric, cayenne and bay leaf and bring to a boil.
Pour into a large casserole dish and put in oven uncovered for 30 minutes.
Add remaining broth, stir and cover, then return to oven for 45 minutes.
Add lemon juice, stir and return uncovered for 30 minutes.
It is done when the liquid is absorbed, and the sides are beginning to brown and stick to the dish.
Stir in the crunchy bits and fluff before serving.
When done with white rice it will be fluffier, but the extra cooking time with this method gets rid of the "crunchy" husk texture my hubby hates. =)
Serving Size: makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user SHMOOKUMS.