Brown Rice Pilaf with Prosciutto & Sun-Dried Tomatoes

Serves 4

This is hearty, satisfying fare that we've dished up in entrée-sized portions because all you need to make it a meal is a big green salad. The unique addition of tomato paste contributes wonderful rich flavor.

Ingredients

2 teaspoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 pound thinly sliced prosciutto, roughly chopped
1 cup long-grain brown rice
2 cups water or broth
2 tablespoons tomato paste
Salt and ground black pepper to taste
1/2 cup oil-packed sun-dried tomatoes, thinly sliced
1/4 cup basil leaves, torn
1/4 cup toasted pine nuts (optional)

Method

In a medium saucepot, sauté garlic and prosciutto in warmed oil over medium-high heat, stirring often, 6 to 8 minutes. Stir in rice, water or broth, tomato paste, salt and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to a large bowl, add sun-dried tomatoes, basil and pine nuts (optional) and toss to combine.

Nutrition

Per serving: 350 calories (130 from fat), 15g total fat, 2.5g saturated fat, 20mg cholesterol, 1160mg sodium, 43g total carbohydrate (4g dietary fiber, 2g sugar), 15g protein

http://www.wfmi.org/recipes/2589