brown rice pilaf

http://www.nytimes.com/2011/11/13/magazine/brown-rice-is-not-just-for-hippies.html?emc=eta1

Garlic and Parsley Pilaf

Cook 1 tablespoon minced garlic in 2 tablespoons butter for 2 minutes. Add 1 1/2 cups brown basmati (or other) rice and cook, stirring, about 3 minutes. Add 3 cups stock, bring to a boil, lower the heat and cover. Cook until the liquid is absorbed and the rice tender, 40 to 50 minutes. Stir in 1/2 cup chopped parsley, cover and let rest for 10 minutes. Garnish: Chopped parsley.