Annabelle Breakey; Randy Mon
YieldsMakes 8 servings (serving size: 1/2 cup)Total Time1 hr 15 mins
Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. hours.

How to Make It

Step 1
1

In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. 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.

Step 2
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.

Step 3
3

Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.

Step 4
4

Note: Nutrition analysis is per 1/2-cup serving.

Ingredients

 2 tablespoons olive oil
 1 onion, finely chopped
  About 1/2 tsp. salt
 1/3 cup slivered almonds
 1/3 cup pistachio halves and/or pieces
 1/3 cup chopped walnuts
 3 garlic cloves, minced
 1 teaspoon ground coriander
 1/2 teaspoon ground cumin
 1/2 teaspoon 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 tablespoons minced flat-leaf parsley (optional)

Directions

Step 1
1

In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. 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.

Step 2
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.

Step 3
3

Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.

Step 4
4

Note: Nutrition analysis is per 1/2-cup serving.

Nutted Brown Rice Pilaf