Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, macrobiotic brown rice pilaf. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic Brown Rice Pilaf is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Macrobiotic Brown Rice Pilaf is something that I have loved my whole life. They are fine and they look fantastic.

I never liked brown rice until I tried it this way. It goes with just about anything, and the leftovers (when there are any) reheat well, too. Rice pilaf is done by cooking the rice in a seasoned broth; to that, you add cooked onions and other vegetables, as well as a mix of spices to make it that much more flavorful.

To begin with this particular recipe, we have to prepare a few components. You can cook macrobiotic brown rice pilaf using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Brown Rice Pilaf:

1. Prepare 360 ml Brown rice
2. Take 1 tbsp Olive oil
3. Get 360 ml Water
4. Get 1 cube Bouillon soup stock
5. Make ready 50 grams Onion
6. Get 2 Button mushrooms
7. Take 1 Basil

This recipe features brown basmati rice pilaf with pecans, chopped mushrooms, and green onions; try it for yourself! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This delicious and aromatic brown rice pilaf is made with Basmati rice. In this simple recipe, short grain brown rice is combined with arame, a type of Japanese kelp, savory onion, nutty sesame seeds, carrot, and is finished with a drizzle of This comforting dish will keep you full, yet it won't make you feel weighed down. Macrobiotic Brown Rice Arame [Vegan, Gluten-Free]. Rice pilaf is one of my go-to side dishes.

Instructions to make Macrobiotic Brown Rice Pilaf:

1. Soak the brown rice in water for 5 hours. Strain the rice in a sieve. Heat rice in olive oil in a frying pan and then place in a pressure cooker.
2. Roughly mince the onion and thinly slice the mushrooms. Add to Step 1. Add the bouillon cube and water.
3. Close the lid and turn the heat to high. Once it has pressurized, lower the heat and boil for 25 minutes. Remove from the heat.
4. Let steam for 10 minutes and then remove the lid. Arrange on a plate and optionally garnish with powdered or fresh basil, and then it's done.
5. I used vegetarian bouillon cubes, but you can use any type that you want.

Hubs could eat the whole pan himself. There's just something about the combination of butter, onion, rice, and While I've made rice pilaf plenty of times with white, long grain rice, I've been making it more and more with whole grain brown rice. Pilaf is a dish of rice (or other grain) that's been cooked in stock with spices. Dietitian's tip: Any brown or black rice works in this recipe. Invest in the pistachio oil if you can.

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