Total Time
1hr 15mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.
Most Helpful

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.

Outta Here June 27, 2013

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.

AcadiaTwo August 08, 2012