Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
1 Hr 7 Mins
Total Time:
1 Hr 12 Mins
Most think wild rice. mixed grain, a bit saucy, when rice pilaf is mentioned. This pilaf is not that, but it’s definitely amazing!!! Rice is comfort food for me, and I’d never used tomato juice in it before, so this recipe thrilled me to recreate. Brown rice is a particular favorite because it’s much meatier than plain white rice. Brown rice also takes a bit longer to cook, which is why I was grateful for it being toasted. Well that, and it makes the house smell incredible!!! The original recipe used salt and pepper, but I think a bit of turmeric and smoked paprika takes this super simple side dish to another level.
Ingredients
Adjust Servings
Instructions
- Pre-heat oven to 350 degrees.
- In oven-safe pan, add butter/oil to medium-high heat, then toast 1 cup of rice with the small diced onion, (about 7 minutes, or until the onions have color)
- Add tomato juice and beef stock, bring to a boil.
- Cover and place in the oven for 1 hour, stirring occasionally.
- Once the liquid has been absorbed, fluff with a fork, garnish with shaved parm for creaminess, and enjoy!!!