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Cider Herb Rice Pilaf

Cider Herb Rice Pilaf

Cider Herb Rice Pilaf dish

Ingredients

  • 2 Tablespoons unsalted butter
  • 2 Tablespoons Riceland Foods Rice Bran Oil
  • 1 cup chopped white or yellow onion
  • 1 ½ cups chopped celery
  • 1 teaspoon chopped garlic
  • 1 cup Riceland Long-Grain Brown Rice
  • 1 ½ teaspoons chopped fresh rosemary (1/2 teaspoon dried)
  • 1 teaspoon thyme leaves (1/2 teaspoon dried)
  • 4 fresh sage leaves, thinly shredded (1/2 – 1 teaspoon rubbed sage)
  • 1 bay leaf
  • Kosher salt
  • Freshly cracked black pepper
  • 2 ½ cups fresh apple cider
  • 1/3 cup chopped dried apples
  • ¼ - 1/3 cup chopped dried apricots
  • ¼ cup minced fresh flat-leaf parsley

Preparation

  1. In a 2-quart saucepan over medium heat, melt the butter with the oil.
  2. Add the onion, celery and garlic; sauté until tender.
  3. Add the rice and stir until it is glossy and coated with the butter-oil mixture, approximately 2-3 minutes.
  4. Heat the cider to boiling.
  5. Stir the rosemary, thyme, sage and bay leaf into the rice mixture. Season with salt and pepper (start with 1 teaspoon kosher salt and 1 teaspoon freshly cracked black pepper)
  6. Pour the boiling cider over the rice and stir.
  7. Cover saucepan with a tight fitting, non-vented lid and cook 40-45 minutes.
  8. Turn off the heat, fluff rice with a fork and stir in dried apples and apricots.
  9. Cover rice with a clean kitchen towel. Replace the lid on top of the towel. Allow to sit on a wire rack 10-15 minutes,
  10. Fluff with a fork and add the minced parsley. Adjust salt and pepper to taste.

Option: Stir in 2-3 thinly sliced green onions, if desired.

Notes:

  1. Do not rinse rice prior to cooking.
  2. Placing the kitchen towel over the rice prevents condensation and prevents excess water from entering the rice while resting thus producing fluffier, drier rice.
  3. If you substitute dried herbs in place of the fresh, sauté those with the onions, celery and garlic.
  4. Incorporating the dried fruits just before steaming allows plenty of time for them to plump without disintegrating.
  5. This recipe works equally well with Riceland Long-Grain White or Gold rice with cooking times adjusted. Do not use medium or short-grain rice, however.