Nutted Brown Rice Pilaf
photo by Outta Here
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
8 1/2 cup servings
ingredients
- 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)
directions
- 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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