Brown Rice Pilaf with Sun-Dried Tomatoes and Pinenuts

1. 1

   In a large saucepan, melt the butter in the oil.

2. 2

   Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add the rice and cook, stirring, for 2 minutes.

4. 4

   Add the broth and a pinch of salt and bring to a boil.

5. 5

   Cover and simmer over very low heat until the broth is absorbed and the rice is al dente, 45 to 50 minutes.

6. 6

   Remove from the heat and let the rice stand, covered, for 10 minutes.

7. 7

   Fluff with a fork.

8. 8

   Stir in the sun-dried tomatoes and pine nuts and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.