I’ve been on a comfort food kick recently…and I think this nice carby side dish counts 🙂 Its easy to put together with a few very basic ingredients, and much more interesting and flavorful than plain cooked rice. The extra step of toasting the rice in the olive oil adds a subtle nutty flavor dimension that I love. This side is high in fiber and complex carbs, and I have learned it keeps really nicely in the fridge for up to a week, and reheats well to. What more could you ask for? I made a nice big batch at my dad’s house for a family gathering (at which there was waaay too much food, as usual) and have enjoyed the leftovers with all sorts of accompaniments including yummy grilled vegetables! This recipe serves 6-8, or fewer with leftovers.
- 1/2 medium purple onion
- 1/4 cup (4 Tbsp) extra virgin olive oil
- 1 Tbsp red wine (I think I used a cabernet that was sitting around)
- 2.5 cups of brown rice or wild rice mix (I used TJ’s delightful brown rice medley with long grain brown rice, black barley, and daikon radish seeds – but don’t use barley for people who have to avoid gluten strictly!)
- 6 cups water
- 1 Tbsp or 1 cube veggie broth powder
- 1 cup frozen green peas
Finely dice the purple onion. In a medium cooking pot, saute the onion in the olive oil over medium heat until the onion starts to turn translucent and soft.
It will seem like a lot of oil, but there is a good reason for it! At this point, add the wine and stir in. Things should be smelling wonderful! Next, add in the dry rice and continue to cook, stirring frequently to coat each kernel with oil. Continue to cook until it starts to smell slightly toasty, but before the rice has a chance to burn!
At this point, add the water (there will be a loud sizzle and steam), add the broth powder and give it all a nice stir. Increase heat to bring to a nice rolling boil for a few minutes. Then reduce heat to a simmer, cover and cook for about 30 min (may need to adjust per package instructions depending on rice type used), checking for the point when most of the water is cooked off but a just small amount remains:
At this point, add the frozen peas. The idea here is to add them late in the cooking process so they stay bright and green but do not overcook! Cook for about 5 more minutes until all the water is gone, at which point everything should be perfectly done. That’s it – enjoy your pea-laf!