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Mark Bittman's Breakfast Pilaf

Breakfast Pilaf Mark Bittman
Mapley Brown Rice with Fruit
skill level
Easy
time
30-60min
servings
4
cost
$
Breakfast Pilaf Recipe: Rethink your morning breakfast cereal with this better-for-you pilaf.
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ingredients
  • 1 tablespoon Olive Oil or Vegetable Oil
  • 1 1/3 cups Brown Rice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ginger
  • 2 tablespoons Maple Syrup
  • 3 cups Fruit (seasonal; chopped)
  • 1/2 cup chopped Fresh Mint
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 tablespoon Olive Oil or Vegetable Oil
    1 1/3 cups Brown Rice
    Put the oil in a large, deep skillet or medium saucepan over medium hear. When it's hot, add the rice. Cook, stirring, until the kernels are glossy, completely coated with oil, and have started to color, 3 to 5 minutes.
  • 2
    1/2 teaspoon Salt
    1/4 teaspoon Cinnamon
    1/4 teaspoon Nutmeg
    1/4 teaspoon Ginger
    2 tablespoons Maple Syrup 
    3 cups Fruit (seasonal; chopped)
    Add a pinch of salt and the spices and cook, stirring, until fragrant, about 1 minute. Add 1 3/4 cups water, the syrup, and half the fruit. Stir once or twice, and bring to a boil. Lower the heat so the mixture bubbles gently and cover the pan.
  • 3
    1/2 cup chopped Fresh Mint 
    Cook until most of the liquid is absorbed and the rice is just tender, 20 to 40 minutes, depending on the  rice. Uncover, stir in the remaining fruit and half of the mint, if you're using it. Replace the lid, and remove from the heat. Let the pilaf rest for at least 5 -- or up to 20 -- minutes. Taste and adjust the seasoning. Fluff the mixture with a fork and serve, topping again with the remaining mint.
 
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