Sous Vide Brown Rice Pilaf

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Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 180 F / 82.2 C
Recipe Time
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Spice up brown rice by transforming the ordinary side dish into a fruity, fragrant pilaf. Leeks and garlic provide savory notes, currants add sweetness, and a handful of toasted walnuts brings crunch. Preparing the dish in a precision cooker makes the pilaf almost entirely hands-off, and you’ll never have to worry about the rice scorching on the stove.
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Ingredients for 4

  • 1 tablespoon extra virgin olive oil

  • 1 medium leek, white and light green portion only, halved and thinly sliced

  • 1 clove garlic, minced

  • Kosher salt

  • 1 cup brown rice, rinsed

  • 1/4 cup currants

  • 2 cups water, chicken broth, or vegetable broth

  • 1/4 cup walnuts, toasted and chopped

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180ºF (82ºC).

  • Step 2

    Heat the olive oil in a small saucepan over medium heat. When the oil starts to shimmer, add the leek, garlic, and 1/2 teaspoon salt. Cook, stirring frequently, until leek is softened and fragrant.

  • Step 3

    Remove from heat and stir in rice and currants. Mix well to coat rice with oil.

  • Step 4

    Transfer rice mixture to a large zipper lock bag. Add the water. Seal the bag using the water immersion technique. Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath, transfer rice to a serving bowl, and sprinkle with chopped walnuts. Season to taste with salt and serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time