Brown Rice and Onion Pilaf

1. 1

   Heat butter and oil in a large sturdy saucepan.

2. 2

   When hot add the onions and saute over medium-to-high heat for about 2 to 3 minutes.

3. 3

   Add the herbes de Provence and rice and mix well to combine.

4. 4

   Add water, salt and pepper and bring mixture to a boil, stirring so it does not stick.

5. 5

   When boiling, reduce the heat and cook, covered, over very low heat for about 40 minutes, until rice is tender, a little chewy and most of the moisture has been absorbed.

6. 6

   Check rice near end of cooking time; it may take a little longer than 40 minutes to absorb all the water and cook through.

7. 7

   Serve with sweet and sour curried chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.