The flavors here are simple and classic: shallot, garlic, and white wine. It's a versatile side dish that I love to serve with very flavorful main dishes. Recently, I served this rice with the Kalamata & Lemon Roasted Salmon that I shared with you yesterday. That fish has some really bold flavors, so it calls for a simple and complementary side dish like this one.
Did I also mention that this pilaf is made with whole grain brown rice? So, it's actually a pretty healthy side dish too!
- 1 Tbs. extra virgin olive oil
- 4 shallots, finely diced
- 2 garlic clove, minced
- 1 cup instant brown rice *I use UNCLE BEN'S® Instant Brown Rice
- 1 1/2 cups fat free low sodium chicken broth
- 1/2 cup dry white wine
- Salt and pepper, to taste
In a medium saucepan, heat olive oil over medium heat. Add shallots to the oil and saute for about 4 minutes, stirring often. Add garlic and cook for another 2 minutes, stirring constantly so that it doesn't burn.
Add the dry rice to the pan and saute for 3-4 minutes, until the rice is fragrant and toasted. Pour in the chicken broth and wine and bring to a boil. Cover, reduce heat to low, and cook for 10 minutes (or whatever time the directions on the box indicate). Remove from heat and allow the rice to sit for 5 minutes.
Season with salt and pepper, to taste. Mix thoroughly and serve as a side dish with your favorite protein and vegetables.
Want another great rice side dish? Lighter Broccoli Cheese Rice is one of my favorites!
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