Friday, September 3, 2010

Brown Rice Pilaf with Caramelized Onions

Last night for dinner I made Brown Rice Pilaf with Caramelized Onions from one of my favourite cookbooks, The Kind Diet. It doesn't call for kale, but I added it because, well, kale is delicious. I also used rice wine vinegar instead of brown rice vinegar because that's what I had on hand.

Brown Rice Pilaf with Caramelized Onions

Olive Oil
1/2 a large red onion, sliced
pinch of salt
white wine (abt 1T)
1 carrot, diced
1 parsnip, diced
about 5 stems of kale, leaves removed from stem and cut into bite size pieces
1/2 C pecans toasted and chopped
3 T Pumpkin seeds
2 C Cooked brown rice
1 tsp rice wine vinegar

Place 2 T oil and onions in a skillet, when onions begin to sizzle reduce heat and add wine. let cook, stirring frequently, until nicely caramelized, about 20 minutes.

While the onion cooks, heat oil in large skillet. Add a pinch of salt, parsnip, carrot and kale. Sautee over medium heat until tender, about 10 minutes.

When the vegetables are tender turn off heat and add in pumpkin seeds and pecans. Stir to coat with oil. Add rice and vinegar, stir.

Transfer to a bowl, top with caramelized onions and scallions. Enjoy!

1 comment:

  1. That looks good. Does Rice-a-Roni carry this flavor?