Nutted Brown Rice Pilaf
(from shawn’s recipe box)
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. Prep and Cook Time: about 1 1/4 hours.
Makes 8 servings (serving size: 1/2 cup)
Source: Sunset, FEBRUARY 2008
Serves 8 peopleCategories: Rice
Ingredients
- * 2 tablespoons olive oil
- * 1 onion, finely chopped
- * About 1/2 tsp. salt
- * 1/3 cup slivered almonds
- * 1/3 cup pistachio halves and/or pieces
- * 1/3 cup chopped walnuts
- * 3 garlic cloves, minced
- * 1 teaspoon ground coriander
- * 1/2 teaspoon ground cumin
- * 1/2 teaspoon freshly ground black pepper
- * 1 cup long-grain brown rice or basmati brown rice
- * 1 cup dry white wine
- * 2 1/2 cups reduced-sodium chicken or vegetable broth
- * 2 tablespoons minced flat-leaf parsley (optional)
Directions
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In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.
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Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.
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Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.