What's Cooking with NYSOFA | Brown Rice Pilaf makes a healthy affordable dish, yummy year-round

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are a cost-effective herb alternative.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell pepper is less expensive and has a similar texture.

Wash hands with soap for at least 20 seconds or use an alcohol-based hand sanitizer before starting to cook.

Heat about a half teaspoon of vegetable oil (canola oil) in a pan over medium heat until hot.

Add chopped onion to the pan and sauté until fragrant.

Add chopped celery to the pan and cook until tender, stirring occasionally.

Chop dried apricots into small, even pieces while the onion and celery are cooking.

Once the onion and celery are tender, add the chopped apricots to the pan and stir to combine.

Add 2 cups of quick cooking brown rice to the pan and stir to toast the rice for about 3-5 minutes until it starts to brown.

Pour in 2 cups of vegetable broth and 2.5 cups of water into the pan with the rice, and stir to combine.

Add 1/4 cup of raisins, 1/4 cup of chopped walnuts (if using), 1 teaspoon of dried sage, and 2 teaspoons of fresh sage to the pan. Stir to combine.

Season with salt and pepper to taste, if desired.

Bring the mixture to a boil, then reduce heat to low and cover the pan.

Simmer for about 10 minutes until the quick cooking rice is tender and liquid is absorbed.

Remove from heat and let sit covered for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens