Mrs. Bentley's Best

Jamaican Style Brown Rice Pilaf with Glazed Salmon and Asparagus

What makes this pilaf Jamaican?  The seasonings.  I season the rice with thyme and allspice, a very common combination found in many many Jamaican recipes.  It is a fairly subtle flavor combination, but with good aromatics.

Ingredients:

• 2 cups brown rice
• 2 Tablespoons wild rice
• 2 Tablespoons butter
• 2 1/2 cups vegetable or chicken stock
• 1 tablespoon fresh or dried thyme
• 1/2 teaspoon allspice
• salt and pepper to taste

In a medium sauce pan, melt butter.  Add brown and wild rice and toast while stirring until aromatic, about 3 or 4 minutes.  Add stock and seasonings.  Stir to combine.  Bring to a boil.  Turn burner to medium low (just a bit above simmer) and cover pan.  Let simmer for 45 minutes.  Do not open lid.  Turn burner off and leave pan and lid alone for another 30 minutes.  Fluff with a fork and serve.

I like to make the rice well before I need it.  It can be easily reheated at the last minute, just before serving.