Brown Rice Veggie Pilafs

Wholesome grains are very important in our daily diets. Sharing two Simple and wholesome pilafs using brown rice with goodness of veggies. Theses vegan and gluten-free rice dishes are nutritious, tasty and easy to cook for busy days with leftover rice nicely pair with any non-veg items. 

Brown rice is healthier version of regular white rice because it is unrefined and unpolished, only inedible outer hull is removed from paddy grain but bran and germ are still intact on the grain keeping its all nutritional contents. I never had brown rice while growing up. So when I first made it more than a decade back my family loved it so much and even my kids were very little at that time, also enjoyed it. There was no disappointment at all. Since then brown rice is staple in our family. It always comes out fantastic every time, not mushy or under cooked. Its insoluble fiber, chewy nutty texture easily satisfy rice craving without guilt.  

Brown rice takes much longer time to cook than white rice because of its bran. Soaking for several hours reduces cooking time. I used to do it in the beginning but it is not always  possible to remember. So the trick is to cook faster using pressure cooker. It still takes 30 -35 minutes from start to finish. The only difference is cooking time 20 minutes but the pressure needs to be released naturally.

Sauteed asparagus or broccoli with herbs and spice then mixed with brown rice and pine nuts together really makes this pilaf so delicious to be served without any accompaniment. Use sliced almonds if pine nuts is not available.

Ingredients~

2 1/2 cups asparagus cut into medium thin slices
2 cups firmly packed cooked brown rice
1/2 cup chopped shallots or red onion
1/4 tsp minced garlic
2 tbsp oil
1/4 cup pine nuts
1/4 tsp mixed herbs or Italian seasonings (vegan)
1/8 tsp freshly ground black pepper
1/8 tsp chili flakes
1/4 tsp salt or to taste

Method~Wash 1 cup brown rice 3-4 times with cold water. Pressure cook on high heat with 2 cups of water till one whistle then reduce heat to low and cook for 10 more minutes. Turn off the heat and let pressure release naturally. Leave it 10 minutes further then fluff off with a fork. If using fresh rice let it come to room temperature and for leftover rice warm it up little bit(do not make it hot) before mixing with the veggies.

Saute asparagus, onion, garlic together for 5-6 minutes or until tender and crisp. Stir in seasonings, chili flakes, pepper and salt and; Keep sauteing until asparagus is tender but crunchy. Stir in warm rice and pine nuts to mix up well. Taste and adjust seasonings as  needed. Sprinkles some pine nuts on top. Serve just like that or pair with any seared or grilled seafood, chicken or meat.  

Ingredients~
1 lb. broccoli florets, cut into small pieces
2 cups firmly packed cooked brown rice
1/2 cup chopped shallots or red onion
1/4 tsp minced garlic
2 tbsp oil
1/4 cup toasted pine nuts
1/4 tsp mixed herbs or Italian seasonings (vegan)
1/8 tsp freshly ground black pepper
1/8 tsp chili flakes
1/4 tsp salt or to taste
1/4 cup pine nuts(optional)

Method~

Heat oil in a large pan over medium heat. Saute broccoli, onion/shallots and garlic until tender crisp. Stir in seasonings, chili flakes, pepper and salt and; Keep sauteing to mix well asparagus and seasonings. Cook till broccoli is tender but crunchy. Stir in warm rice and pine nuts to mix up well. Taste and adjust seasonings as needed. Sprinkles some pine nuts on top. Serve just like that or pair with any seared or grilled seafood, chicken or meat.  

Happy Cooking!