Near East brown rice with butter and herbs
This pilaf comes together in one pot from the box directions but built better: toast the mix first, cook in broth instead of water, and stir in butter and fresh herbs at the end. The box does the heavy lifting tonight while you handle the finish.
About 850 calories a serving, 59 g protein, 71 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1.5 cups chicken or vegetable broth
- one lemon
From your shelf
- one 6.17 ounce box Near East whole grain blends brown rice pilaf
Staples
- 2 tablespoons butter
- 1 tablespoon oil
- to taste salt
- to taste pepper
- Heat 1 tablespoon oil in a pot over medium-high heat. Pour in the entire contents of the box and stir constantly until the rice and orzo smell toasty and look lightly golden, about 2 minutes.
- Pour 1.5 cups broth into the pot, stir once, and bring to a boil. Once it boils, cover and reduce heat to low.
- Cook covered for 18 minutes without lifting the lid. The rice will absorb the liquid and the orzo will soften.
- Remove from heat and let stand covered for 2 minutes. Fluff with a fork.
- Stir in 2 tablespoons butter and the zest of one lemon. Taste and season with salt and pepper. Divide between two bowls and serve with lemon wedges squeezed over the top.
Note To swap, cook in equal parts broth and tomato juice, or use white wine with broth. Leftovers hold well refrigerated for three days and warm nicely in a covered pot with a splash of water. Serve alongside roasted chicken or a simple green salad.
On the label
BROWN RICE, ORZO (WHEAT), NATURAL FLAVOR, SALT, CARROTS*, AUTOLYZED YEAST EXTRACT, GARLIC, SPICES, PARSLEY*. *DRIED.
Near East, grain based products / meals, serving 56 g. Ingredients as printed on the label.
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Cooks as brown rice. Half of it left? Use up the brown rice.