Brown rice can be a challenge to cook and so many cooks give up on it. This recipe makes a brown rice side dish you can be proud of. The seasonings and the bone broth build a robust flavor that will delight the whole family. Serve as a side dish or top it with something wonderful like Cuban Black Beans.
For best results, soak the brown rice overnight in warm water. Soaking the rice will reduce the phytic acid (read more here about phytic acid as a mineral inhibitor) and it will reduce your cooking time. A soaked brown rice also tends to be a bit lighter in texture.
Whether you use a delicate broth like chicken or a hearty flavored broth like buffalo depends on what you will serve the pilaf with. You can use vegetable broth but the flavor will not be quite as robust.
Brown Rice Pilaf Steps
Heat the oil in a large, heavy skillet with a tight-fitting lid.
Saute the garlic for a minute, stirring the whole time. Don’t let the garlic brown. The taste is bitter.
Add the onion and marjoram, sautéing until the onion becomes transparent.
Add the rice and continue stirring for another 3-4 minutes.
Add the bone broth and salt. Stir well, lower heat to lowest setting and cover the pan.
In 20 minutes start checking the rice for moisture. Add a bit of hot broth if necessary. Taste the rice for doneness about 40 minutes into the simmering stage. Cook until the texture of the rice is suitable. Some prefer a chewy grain, others prefer a softer grain. Add more broth as necessary if you go for the longer cook time.