Brown Rice Pilaf

Soaking the rice makes it cook faster (I think), but more importantly the grains stay separate. I actually prefer brown rice. The rice is nutty and chewy. White rice tastes like flavored nothing. You know what I mean?

You can soak the rice, drain it and keep it in the fridge for up to 4 days for the spur of the moment rice making.

This rice does not store well, so left overs are no good.

Brown Rice Pilaf
2 tablespoons olive oil
1/2 onion, chopped fine
1 cup long grain brown rice
2 1/2 cups water or chicken stock
1/2 teaspoon salt, if using water
1 cup frozen peas, optionalSoak the rice for 8-24 hours in plenty of water. Drain well.

Heat oil in a heavy bottom saucepan and add the onion. Sauté the onion until it is translucent. Add the rice and cook over medium-high heat for 5 minutes or so. Be sure to stir it often. This will coat the rice with oil and toast it.

Heat the water or stock in another pan until boiling. Add the liquid to the rice and stir. Cover and cook over low heat for 40 minutes. After the time, add the peas and place a folded towel between the pot and the cover and let it sit like that off heat for 10 minutes.

Fluff up with a fork and serve.