Brown Rice Pilaf

Zutaten

• ¼ cup or 2 oz Fresh onions, diced
• ¼ cup or 2 oz Fresh green bell peppers, diced
• ½ tsp Garlic, minced
• ¼ tsp Salt
• Pinch or ⅛ tsp Ground black pepper
• - - OR
• Pinch or ⅛ tsp Ground white pepper
• ¼ tsp Celery salt
• 1 cup or 2 oz Fresh mushrooms, sliced
• ¼ tsp Fresh thyme
• 3 cups Low-sodium chicken broth
• ½ cup or 4 oz Canned no-salt-added tomato paste
• 1⅛ cups or 7 oz Brown rice, uncooked, long-grain, regular, dry, parboil
• 2 cups 2 oz Fresh spinach, chopped
• ¼ cup or 1½ oz Dried cranberries
• ⅛ cup or ½ oz Fresh Parmesan cheese, shaved
• 1½ tsp Fresh parsley, minced

Zubereitung

1. Preheat oven: Conventional oven: 350 °F. Convection oven: 325 °F.
2. Place onions, peppers, and garlic in a medium saucepan. Sauté uncovered over medium heat for 2 minutes.
3. Add salt, pepper, celery salt, mushrooms, and thyme. Continue cooking one additional minute, stirring constantly.
4. Add chicken broth and tomato paste to vegetable mixture. Stir well. Bring mixture to a boil and reduce heat to low and simmer for 2 minutes.
5. Place uncooked brown rice in a medium baking dish (9” x 13” x 2”).
6. Pour vegetable mixture over rice. Stir well.
7. Cover baking dish tightly.
8. Bake: Conventional oven: 350 °F for 45 minutes. Convection oven: 325 °F for 40 minutes.
9. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
10. Remove baking dish from oven.
11. Combine spinach, cranberries, and parmesan cheese in a large bowl. Sprinkle over cooked rice.
12. Critical Control Point: Hold at 140 °F or higher until served.
13. Garnish with parsley.
14. Serve ½ cup (portion with ½ cup measuring cup or No. 8 scoop).