Prep 15 mins
Cook 1 hr
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.
- 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)
- 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.
Delicious! Going to keep this one around for the fall to go with a roast duck. I used a brown/wild rice blend. Served with short ribs. Wouldn't change a thing--great spice combo.
Excellent. I had to use half chicken and half beef broth, so the color is probably a bit darker than it should be due to the beef broth. I love the flavor combinations. I served it with roasted duckling with cherry preserves. Made for a great meal. Made for Ramadan tag.