Gluten-Free Brown Rice Pilaf

Ingredients

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• 2 cups brown rice, rinsed Shop
• 4.5 cups gluten-free vegetable broth or water Shop
• 2 tbsp extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard (verify GF) Shop
• 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. 1 In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. 2 Add the rinsed brown rice to the saucepan and stir to coat it with the onion and garlic mixture. Toast the rice for about 2 minutes, stirring constantly, until it smells slightly nutty and the grains appear lightly golden.
3. 3 Pour in the vegetable broth or water, and add the salt and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 40-45 minutes, or until the brown rice is tender and has absorbed all the liquid. Avoid lifting the lid during this time to maintain steam.
4. 4 While the rice is cooking, prepare the dressing in a small bowl by whisking together the fresh lemon juice and Dijon mustard until well combined. This will form a bright and tangy base for the pilaf.
5. 5 Once the brown rice is cooked, remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice gently with a fork, then transfer it to a serving bowl. Drizzle the lemon-mustard dressing over the warm rice and toss gently to distribute evenly. Garnish with fresh chopped parsley, if desired, and serve warm.

Tips & Notes

• Check the rice at 40 minutes. If the grains are still firm and the liquid is gone, add a splash of hot water, cover and cook 5-10 minutes more.
• Toast the rice until it smells nutty, as step 2 says. It deepens the flavor of the pilaf and helps the grains stay separate.
• Whisk the lemon and Dijon dressing into the pilaf while it's hot so the rice absorbs it. Choose a broth and Dijon labeled gluten-free.

Common questions