Jamaican Style Brown Rice Pilaf

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.


  • 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.


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