Long Grain Brown Rice Pilaf

I'm trying to incorporate more brown rice into our diets since it's so much better for us than white rice (which has almost zero nutritional value), but brown rice by itself isn't all that exciting. I'm going to try the brown rice pilaf and see how it goes, it looks good to me!

• 2 tablespoons unsalted butter
• 1 cup long grain brown rice (about 6 1/2 ounces)
• 1 (2-inch) strip fresh lemon peel
• 2 1/2 cups vegetable broth, low sodium canned or homemade
• Kosher salt and freshly ground black pepper

Directions:

Heat the butter in a medium saucepan with a tight fitting lid, over medium heat. Add the rice and lemon peel and cook, stirring, until slightly toasted, about 2 minutes. Stir in the water and add salt to taste, bring to a boil, reduce the heat, cover, and simmer until all the water has been absorbed by the rice, about 45 minutes. Please don't lift the lid to give a peek or stir or the rice will not cook evenly.

Remove the pan from the heat and let the rice sit, covered, for 10 minutes?{once again, no peeking. Fluff with a fork, season with salt and pepper and serve.

Cook's Note: Zip up this basic pilaf with one of these easy variations: Add a handful of raisin or apricots to the rice with the water. Add chopped parsley, toasted pine nuts and caramelized onions during cooking or to already cooked pilaf. Add chopped fresh herbs and peas to cooked pilaf.