Brown Rice Pilaf with Artichokes and Peas

1 Tbsp. olive oil
1 cup chopped green onions, both white and green parts
1/2 tsp. kosher salt
2 tsp. chopped fresh rosemary, or 1 tsp. dried
1 clove garlic, minced
2 cups instant brown rice*
1 3/4 cups low-sodium chicken broth
1 cup frozen peas (do not thaw)
2 tbsp. chopped fresh dill or Italian parsley, plus extra for serving
1/4 tsp. black pepper
8 quarters frozen or canned artichoke hearts (do not thaw if using frozen)
Finely grated Parmesan cheese

Heat oil in a large saucepan; add green onions and 1/4 tsp. salt and cook, stirring frequently, until the green parts wilt but don’t brown, about 2 minutes. Add the rosemary and garlic and cook until fragrant, about 1 minute. Add the rice and stir until the kernels are coated with oil. Stir in the broth and add the peas and 2 Tbsp. of the dill. Nestle the artichoke hearts into the rice and season with remaining salt and the black pepper.

Bring to a boil. Reduce heat to a simmer and cook, covered, until liquid is absorbed, about 5 minutes. Remove from heat and allow to sit, covered, for 5 minutes.

Taste and adjust for salt and pepper. Sprinkle with more chopped dill and grated Parmesan cheese.

*While instant brown rice is super convenient, cookbook author Maria Speck recommends parboiling your own brown rice and using it instead. Her method yields almost-cooked brown rice that you can store in the fridge or freezer and finish cooking any time you need brown rice in a hurry. I used it in this recipe and it turned out perfectly.  The easy-to-follow instructions are here.

If you use parboiled rice instead of instant rice, here’s what to do:  use 1 full recipe of parboiled rice (instead of 2 cups of instant rice). Reduce the amount of chicken broth to 3/4 cup (instead of 1 3/4 cups). Cook for 10 minutes instead of 5 minutes. And sit back and relax — it works ! 

Serves 4

WW PP Per serving: 6