Nutted Brown Rice Pilaf

Name: Nutted Brown Rice Pilaf
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)

14 ingredients

3 steps

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

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.