Basic Long-Grain Brown Rice Pilaf

1. 1

   Heat the butter in a medium saucepan with a tight fitting lid, over medium heat.

2. 2

   Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes.

3. 3

   Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes.

4. 4

   Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

5. 5

   Remove the pan from the heat and let the rice sit, covered, for 10 minutes?

6. 6

   {once again, no peeking.

7. 7

   Fluff with a fork, season with salt and pepper and serve.

8. 8

   Cook's Note: Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water.

9. 9

   Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf.

10. 10

    Add chopped fresh herbs and peas to cooked pilaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.