APPLE PILAF
Serves 6
Crisp apples, earthy leeks and nutty pecans make this pilaf a standout. Try out a favorite (or new) brown rice blend in this recipe: Those with wild rice, red rice or even barley and rye will work wonderfully. Just remember that different blends can cook or absorb at slightly different rates, so don't hesitate to add a tablespoon more water or broth if the rice looks like it is drying out too quickly or, if the grains are tender and you see too much liquid, simmer the pilaf uncovered for a few minutes.
Ingredients
1 cup brown rice blend
1 leek, white and light green parts, split, rinsed, thinly sliced and rinsed again
1 1/4 cups low-sodium vegetable broth
1 cup apple cider (non-alcoholic)
1 Honeycrisp apple, peeled, cored and finely chopped
1/2 cup chopped pecans
1 leek, white and light green parts, split, rinsed, thinly sliced and rinsed again
1 1/4 cups low-sodium vegetable broth
1 cup apple cider (non-alcoholic)
1 Honeycrisp apple, peeled, cored and finely chopped
1/2 cup chopped pecans
Method
In a medium saucepan, combine rice, leek, broth and cider. Bring to a boil, stir once, lower heat, cover and cook at a bare simmer for 40 minutes. Sprinkle apple on top, cover pan again, and continue to simmer until liquid is absorbed and rice grains are very tender, 5 to 10 minutes more depending on rice varieties. Remove from heat and let stand, covered, about 5 minutes. Sprinkle with pecans and fluff with a fork.
Nutrition
Per serving (about 6oz/166g-wt.): 150 calories (70 from fat), 7g total fat, 0.5g saturated fat, 0mg cholesterol, 35mg sodium, 19g total carbohydrate (2g dietary fiber, 8g sugar), 2g protein
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