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Brown rice pilaf
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40g unsalted butter
1 tbsp olive oil
1 onion, cut into 0.5cm slices
250g wholegrain rice
800ml fresh guinea fowl stock (see page 44) or chicken stock, plus extra stock to top up, if needed
1. Heat the butter and olive oil in a wide, heavy-based pan. Add the onion and cook gently for 5 minutes, until translucent. Add the rice and a pinch of salt, stir for a few more minutes, then pour in the stock. Bring to the boil and simmer gently, uncovered, for about 20-25 minutes, until the rice is cooked and ideally, nearly all the liquid has been absorbed. If you need more liquid, top up with a little more stock or water. Season before serving.
This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in March 2018.