NUTTED BROWN RICE PILAF

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Nutted Brown Rice Pilaf image

Nuts bring flavor, richness, and protein to this hearty side dish. Try it with roast pork or as a vegetarian main dish, served with sauteed greens and roasted sweet potatoes.

Provided by Annacia

Categories     Brown Rice

Time 1h15m

Yield 8 1/2 cup servings

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, finely chopped
about 1/2 tsp. salt
1/3 cup slivered almonds
1/3 cup pistachios, halves (and or or pieces)
1/3 cup chopped walnuts
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon fresh 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 2 1/2 cups vegetable broth
2 tablespoons minced flat leaf parsley (optional)

Steps:

  • In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 teaspoons 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.
  • 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.
  • Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.

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