Greg Massa’s Brown Rice Pilaf

Name: Greg Massa's Brown Rice Pilaf
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 3 slices bacon, cut into 1/4" strips; 2 ribs celery, sliced into 1/4" diagonals; 2 cloves garlic, roughly chopped; 3 ⁄ 4 cup carrots, julienned; 1 1 ⁄ 2 cooked Massa Organics brown rice; 2 ⁄ 3 cup toasted pecans, roughly chopped; 3 scallions, thinly sliced on the diagonal; Juice of half a lemon; Kosher salt and freshly ground black pepper

Serves
serves 2

Mary Beth Massa, mother of rice farmer Greg Massa, makes this pilaf to use up leftover rice and vegetables. Chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.

Ingredients

3 slices bacon, cut into 1/4" strips
2 ribs celery, sliced into 1/4" diagonals
2 cloves garlic, roughly chopped
³⁄₄ cup carrots, julienned
1 ¹⁄₂ cooked Massa Organics brown rice
²⁄₃ cup toasted pecans, roughly chopped
3 scallions, thinly sliced on the diagonal
Juice of half a lemon
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Heat a 12" skillet over medium-high heat. Add the bacon slices, rendering them until they are browned and almost crisp, about 12 minutes. Transfer the bacon to a paper towel–lined plate with a slotted spoon; leave the remaining fat in the skillet.

Step 2

Add the celery, garlic, and carrots to the pan and cook until soft but not brown, about 8 minutes. Stir cooked rice into the vegetable mixture, stirring occasionally to allow it to heat through.