Tuesday, January 5, 2016

Brown Rice Pilaf


This recipe comes from the first cookbook our ladies group at church produced back in the 80's
A friend recently served it to us alongside a pork chop dish and I was glad to be reminded of it.
It has a nice nutty flavour and is baked in the oven so that last minute preparation is avoided.


  • 4 slices bacon (optional but as you know, everything is better with bacon)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 3 cups beef broth
  • 1 cup brown rice
  • 1/2 cup dry white wine (or you can substitute more broth)
  • 1/4 cup toasted slivered almonds
  • 1/2 teaspoon salt
  1. Cook bacon in a large frying pan until crisp. Drain and reserve 3 Tablespoons drippings. 
  2. Crumble bacon and set aside.
  3. Saute onion and celery in drippings until tender, but not brown. If you are not using bacon, use 1-2 tablespoons of oil instead of the drippings.
  4. Stir in remaining ingredients and reserved bacon.
  5. Heat until boiling.
  6. Pour into a buttered 1 1/2 quart casserole dish 
  7. Cover and bake at 325º for one hour or until liquid is all absorbed.

6 comments:

  1. I never have wine in the house. Would it be possible to substitute white wine vinegar (obviously not half a cup) for the wine?

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  2. I'm sure a tablespoon or so of white wine vinegar would brighten up the flavour but I would just use more broth if you aren't using the white wine.

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  3. Do you cover this dish to bake?

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  4. Yes, I did. Thanks for asking, I'll include that in the method.

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  5. What a delicious sounding recipe. Must make this. Thanks for sharing. Thank you also for visiting my blog when I was on holiday. Happy New Year :)

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