Persimmon Rice Pilaf
Recipe By Shaindy Ausch
- Cooking and Prep: 25 m
- Serves: 4
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Rice
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Heat oil in a 2-quart saucepan over medium heat. Add shallot and stir occasionally until golden, about five minutes.
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Reduce heat to low and add rice, ginger, and cinnamon. Sauté for one additional minute.
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Add chicken broth (amount depends on package directions). Raise heat and bring to a boil. Cover and cook according to package directions (time will depend on your variety of brown rice), until all water is absorbed.
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Remove from heat and let stand for five minutes.
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Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, salt, and pepper. Serve warm.
Credits
Photography by Tamara Friedman
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