Now there’s a word that you don’t hear much these days. If Zesty Rice Pilaf calls to mind a recipe that you might find in a Church Ladies Cookbook circa 1965, be assured that cream of mushroom soup is not called for here and nothing is going into a Jello mold. Lately, when in doubt, I zest an orange, and my recent pilaf adventure was no exception. The result, I’m happy to report, is that one of my faves shot up a notch.
- 1 cup brown rice
- 3 cups water
- 1/2 cup slivered almonds
- 1/2 cup raisins
- 1/4 cup chopped green onions
- zest of one orange
- 2 Tbsp freshly squeezed orange juice
- Salt and Pepper to taste
- 2 Tbsp chopped flat leaf parsley
- Combine 1 cup uncooked brown rice and 3 cups water. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed. (About 25 minutes)
- Transfer cooked rice to a serving bowl, and add raisins, green onions, orange zest and orange juice. Stir.
- Add almonds, parsley and salt and pepper to taste.
- Stir again, garnish with an orange slice and serve.