Amy's Nutted Brown Rice Pilaf

Makes 8 servings

casey

ingredients

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

1
In a large frying pan with a tight fitting lid, cook olive oil, onion and 1/2 tsp salt over medium heat until the onion is soft, about 3 minutes. Increase heat to high and add nuts. Cook stirring until nuts start to toast. Onion may brown a bit which is fine but reduce heat if it starts to burn. Add garlic and cook until fragrant, about 30 seconds.
2
Add coriander, cumin and pepper to pan. Cook, stirring until fragrant about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring until absorbed about 2 minutes. (I found that the wine didn’t absorb no matter how long I cooked or stirred). 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.

Source: Amy Jayson