Savory Nutty Brown Rice Pilaf
This Savory Nutty Brown Rice Pilaf combines the rich flavors of toasted nuts with fragrant spices, creating a delightful and wholesome side dish or vegetarian main course. The earthy undertones of slivered almonds, crunchy pistachios, and hearty walnuts come together with aromatic spices and tender brown rice, resulting in a dish that bursts with flavor and provides a nutritious boost. Serve this pilaf alongside succulent roast pork or enjoy it on its own paired with sautéed greens and sweet roasted potatoes for a balanced meal. Perfect for family gatherings or as a satisfying weeknight dinner, this pilaf is both versatile and delicious.
8
Servings
275
Calories
14
Ingredients
Ingredients
olive oil
2 tablespoons (none)
onion
1 (finely chopped)
salt
about 1/2 tsp. (none)
slivered almonds
1/3 cup (none)
pistachios
1/3 cup (halves (and/or pieces))
chopped walnuts
1/3 cup (none)
garlic cloves
3 (minced)
ground coriander
1 teaspoon (none)
ground cumin
1/2 teaspoon (none)
fresh ground black pepper
1/2 teaspoon (none)
long grain brown rice or basmati brown rice
1 cup (rinsed and drained)
dry white wine
1 cup (none)
reduced-sodium chicken or vegetable broth
2 1/2 cups (none)
flat leaf parsley
2 tablespoons (minced (optional))
Instructions
1
Heat the olive oil in a large frying pan with a tight-fitting lid over medium heat. Add the finely chopped onion and 1/2 teaspoon of salt, cooking until the onion becomes soft, approximately 3 minutes.
2
Increase the heat to high and incorporate the slivered almonds, pistachios, and chopped walnuts. Stir continuously until the nuts start to toast, watching carefully to prevent the onions from burning.
3
Once the nuts are toasted, add the minced garlic and cook for an additional 30 seconds until fragrant.
4
Stir in the ground coriander, cumin, and fresh ground black pepper. Cook while stirring for another 30 seconds to allow the spices to bloom.
5
Add the rinsed and drained brown rice, mixing well to combine all ingredients. Pour in the dry white wine and stir until it is mostly absorbed, about 2 minutes.
6
Add the reduced-sodium broth, bringing the mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and let it simmer for approximately 50 minutes, or until the rice is tender.
7
After cooking, fluff the rice pilaf with a fork and adjust salt to taste. If desired, garnish with minced flat leaf parsley before serving.
Nutrition Information
45g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Nutty Brown Rice Pilaf?
It is a flavorful and wholesome dish that combines toasted almonds, pistachios, and walnuts with fragrant spices and tender brown rice.
What kinds of nuts are in this recipe?
The recipe features a blend of slivered almonds, pistachio halves or pieces, and chopped walnuts.
Is this rice pilaf vegetarian?
Yes, it is vegetarian-friendly, especially when prepared using reduced-sodium vegetable broth.
How many servings does this recipe make?
This recipe is designed to provide 8 servings.
How many calories are in one serving?
There are approximately 275 calories per serving of this pilaf.
What type of rice should I use?
You should use long grain brown rice or basmati brown rice for the best results.
How long does it take to cook the rice?
The rice needs to simmer for approximately 50 minutes or until it becomes tender.
Can I substitute the white wine?
Yes, if you prefer not to use wine, you can substitute it with an equal amount of broth.
Is this dish gluten-free?
The main ingredients are naturally gluten-free; however, always check your broth and spice labels to ensure they are certified gluten-free.
How much protein does a serving contain?
Each serving contains 7.5g of protein.
What spices are used in the Savory Nutty Brown Rice Pilaf?
The pilaf is seasoned with ground coriander, ground cumin, and fresh ground black pepper.
What is the best way to prevent the nuts from burning?
Stir the nuts continuously over high heat and watch them carefully as they toast.
Can I make this dish vegan?
Yes, simply use vegetable broth and ensure your white wine is vegan-friendly to make the dish entirely vegan.
What should I serve with this pilaf?
It pairs beautifully with roast pork, sautéed greens, or sweet roasted potatoes.
How many carbohydrates are in a serving?
Each serving contains 45g of carbohydrates.
Do I need to rinse the brown rice?
Yes, the recipe recommends rinsing and draining the rice before adding it to the pan.
What type of pan is required?
A large frying pan with a tight-fitting lid is necessary for the simmering process.
What is the recommended garnish?
The dish can be garnished with 2 tablespoons of minced flat leaf parsley.
How do I prepare the onion?
The onion should be finely chopped before sautéing.
What heat level should I use for simmering?
Once the mixture reaches a boil, reduce the heat to low for the 50-minute simmer.
Can I use white rice instead of brown rice?
You can, but the cooking time and liquid amounts will need to be adjusted as white rice cooks much faster.
How much garlic does the recipe call for?
The recipe requires 3 minced garlic cloves.
What is the purpose of adding the wine?
The dry white wine adds a layer of acidity and depth of flavor that complements the earthy nuts.
Can I use different types of nuts?
Yes, you can experiment with other nuts like pecans or pine nuts if desired.
Is this recipe high in fiber?
While the exact fiber count isn't listed, brown rice and nuts are generally excellent sources of dietary fiber.
Should I fluff the rice after cooking?
Yes, it is recommended to fluff the pilaf with a fork after the simmering is complete.
Is the broth chicken or vegetable?
You can use either reduced-sodium chicken or vegetable broth depending on your dietary preference.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil for sautéing.
What is the flavor profile of this dish?
The dish is savory and earthy with toasted nutty undertones and aromatic spice notes.
Can this be eaten as a main course?
Yes, it is hearty enough to serve as a satisfying vegetarian main course.