Rice, Rice Baby

kl and I are fans of cooking and eating. Each weekend will usually feature some kind of grilled food or something we’ve concocted indoors. Most recently I’ve taken a liking to this rice pilaf dish. Your mileage may vary
Rice Pilaf
Required ingredients:

• 2-3 medium (yellow) onions.
• 1 large tomato.
• 12 oz garbanzo beans.
• 2 cups brown rice.
• 2/3-1 cup chicken stock (or veggie stock).
• 2/3-1 cup white wine (or water).
• 1tsp cayenne pepper (season to taste).
• 1tsp Kosher salt (season to taste).
• 3Tbsp Olive Oil.
• 2Tbsp unsalted butter.
• 1-2cups cold water, as necessary.

Instructions:

1. Dice onions fine.
2. Slice tomato and set aside.
3. Set burner to “medium”. Heat olive oil in no-stick pan until it bubbles. Do not allow oil to burn.
4. Cook onions, stirring regularly, until they start to brown.
5. Add salt and cayenne pepper. Stir for 2-3 minutes.
6. Decrease burner to low-medium heat.
7. Add whole tomato and cook until tomato begins to breakdown (5-10 minutes).
8. Add rice and stir. Allow rice to “tan slightly” for 2-3 minutes.
9. Add stock and white wine.
10. Turn up burner to high and bring to a rolling boil, stirring regularly.
11. Once mixture has reached a boil, turn burner down to low. Cover pan and simmer for 30 minutes, stirring regularly to avoid burning.
12. After 30 minutes, add garbonzo beans and stir.
13. Add butter and cover pan. Simmer for 40 minutes, stirring regularly.
14. Over the next 45 minutes, your rice should cook thoroughly, until it is soft. If you find that your mixture is drying out, add more water, 1/2 cup at a time. When you are done, the rice should be moist and soft, but you should see no evidence of liquid.