Savory Rice Pilaf
In this elegantly understated pilaf, kombu (known in Japan as the king of seaweed) seasons brown rice boiled in fragrant chicken stock.
Ingredients
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1 1/2 cups brown rice, soaked
2 3/4 cup chicken stock
1-inch piece of kombu, soaked and sliced thin
1-2 pinches sea salt
1-2 sprigs of fresh tarragon (or 1-2 teaspoons dried)
1 shallot diced
1-2 cloves of garlic, minced.
Preparation
Level: Easy
Servings: 4
Cook Time:
Ready In:
Discard rice soaking water.
Sauté shallot, garlic and tarragon until softened. Add 2 3/4 cups of chicken stock (plus fresh water if needed) to the pot. Bring to a boil.
Add 1-2 pinches sea salt. Cover and reduce flame to simmer, cook for 40 minutes.
Sauté shallot, garlic and tarragon until softened. Add 2 3/4 cups of chicken stock (plus fresh water if needed) to the pot. Bring to a boil.
Add 1-2 pinches sea salt. Cover and reduce flame to simmer, cook for 40 minutes.
