Brown Rice Chicken Pilaf
|Sunflower oil||1 Tablespoon|
|Onion||1 Small, minced|
|Mustard seeds||1 Teaspoon|
|Brown rice||1 Cup (16 tbs)|
|Chicken thighs||4 , skinned|
|Chicken stock||2 Cup (32 tbs)|
|Ground coriander||1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
|Garlic||2 Clove (10 gm)|
|Peas||1 Cup (16 tbs)|
Place the oil and onions in a large, heavy saucepan.
Cook over low heat, stirring, until the onions are translucent.
Add the mustard seeds and the brown rice.
Stir for 4 to 5 minutes.
Add the chicken, stock, coriander, and cayenne.
Add the garlic by pushing it through a garlic press into the pan.
Bring to a boil, simmer for 5 minutes, then cover tightly and reduce heat to very low.
Cook for 40 minutes.
Quickly add the peas, cover the pan, and cook for another 5 minutes.
Remove from heat and set aside, covered, for 5 minutes before serving.