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.