Risotto Style Brown Rice Pilaf

I have a weakness for rice. It is one of my favorite side dishes. I have made it so many different ways as well as experimented by taking bits and pieces of different recipes and putting them together. It is also one my favorites to make. I have been making rice pilaf for a number of years, but tonight I made it risotto style (risotto can be a time intensive dish to make but delicious, and this is my cheat for a risotto style dish).

Risotto Style Brown Rice Pilaf...the recipe

1 medium sized shallot chopped
2 cloves of garlic pressed
2 tablespoons olive oil 
1 1/2 teaspoons salt
1/4 teaspoon white pepper
1 cup chicken stock (the stock I used came from my sister's food blog)
1 cup white wine (I used Chablis but will also use Sauvignon Blanc)
1 cup brown rice
1 tablespoon butter
1/2 cup parmesan cheese
2 sprigs parsley chopped

First, chop your shallots.

Press two cloves of garlic.

In a 1 quart saucepan, heat the 2 tablespoons of olive oil. Add the shallots, garlic, salt and pepper. Sweat them in the oil on medium-low heat for a couple of minutes, just enough to soften them and release the aromatics.

Add the brown rice and mix to coat in oil.

Next, add the chicken stock, white wine and stir.

Bring this mixture to a boil.

Cover and let simmer on low heat for 40 minutes. No need to stir, just let it simmer and absorb all of the stock and wine.

Next take the one tablespoon of butter and mix. Make sure the butter is melted and the mixture looks a little creamy, this will help the cheese melt quicker in the next step.

Add in the cheese and stir until melted.

Garnish with the chopped parsley and serve.

This side dish serves about 3-4 depending on size of the portion. I love to pair this with a chicken dish.

The Variations
Now there are variations you can do.

1. If you don't want it risotto style and want more of a traditional rice pilaf, take out the butter and cheese. You can serve it at the end of the 40 minute simmer.
2. Use vegetable stock instead of chicken. Leave out the butter and cheese and you have a vegetarian side dish
3. I like to use Merlot or Cabernet Sauvignon and beef stock when pairing with a beef dish.

Experiment on your own and see what great combination you can come up with and most important...enjoy!