1/2 tbsp butter
1/2 tbsp olive oil
1 medium red onion, chopped
1 red pepper, cut into strips
2 carrots, diced into small cubes
1 1/2 cups brown rice
3 cups good broth (vegetable or chicken)
1-2 boneless skinless chicken breasts, cut into small cubes
After preparing the vegetables and chicken as indicated in the ingredients list, heat the butter and olive oil in a large saucepan over medium heat. Add the onions to the pot and cook for 3-5 minutes, until soft, stirring occasionally. Add the red pepper and carrots and cook until the pepper begins to soften.
Add the rice to the pot and stir for half a minute. Add the broth and bring to a boil. Add the chicken.
Cover and simmer on low to medium-low for around 35 minutes, or until the liquid has been completely absorbed and the rice has the desired texture.
We ate this pilaf last night along with the delicata squash salad from 101 Cookbooks, pictured below.