Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, macrobiotic brown rice pilaf. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Macrobiotic Brown Rice Pilaf is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Macrobiotic Brown Rice Pilaf is something that I’ve loved my whole life.
I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too. Rice pilaf is done by cooking the rice in a seasoned broth; to that, you add cooked onions and other vegetables, as well as a mix of spices to make it that much more flavorful.
To get started with this recipe, we have to first prepare a few components. You can have macrobiotic brown rice pilaf using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Brown Rice Pilaf:
- Get Brown rice
- Take Olive oil
- Make ready Water
- Make ready cube Bouillon soup stock
- Take Onion
- Prepare Button mushrooms
- Make ready Basil
The taste and texture will be just perfect, without worrying you'll end up burning it. Macrobiotic Stir Fry with Veggies and Brown Rice I, for one, love this brown rice pilaf. It is one of my favorite rice recipes.
Steps to make Macrobiotic Brown Rice Pilaf:
- Soak the brown rice in water for 5 hours. Strain the rice in a sieve. Heat rice in olive oil in a frying pan and then place in a pressure cooker.
- Roughly mince the onion and thinly slice the mushrooms. Add to Step 1. Add the bouillon cube and water.
- Close the lid and turn the heat to high. Once it has pressurized, lower the heat and boil for 25 minutes. Remove from the heat.
- Let steam for 10 minutes and then remove the lid. Arrange on a plate and optionally garnish with powdered or fresh basil, and then it's done.
- I used vegetarian bouillon cubes, but you can use any type that you want.
At home I definitely prefer brown rice. And it's not just because it is healthier and richer in fibers and vitamins, and has a lower glycemic index. I do actually enjoy the texture, its taste is richer and more nuanced than white rice. Rice pilaf is one of my go-to side dishes. Hubs could eat the whole pan himself.
So that’s going to wrap it up for this exceptional food macrobiotic brown rice pilaf recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
