Nutted Brown Rice Pilaf
Elevate your table with the wholesome, nutty goodness of Nutted Brown Rice Pilaf—a vibrant side dish that combines the hearty texture of brown rice with the rich, buttery crunch of toasted slivered almonds and pecans. Perfectly seasoned with aromatic garlic, sautéed onion, and celery, this dish is infused with herbal notes of dried thyme and fresh parsley, then simmered to perfection in chicken or vegetable broth for deep, savory flavor. A quick toast of the nuts adds a delightful crispness, while a finishing touch of butter delivers indulgent creaminess. Ready in under an hour, this recipe offers a healthy, flavor-packed twist on classic rice pilaf, making it an ideal side for roasted meats, grilled vegetables, or a vegetarian feast. With keywords like "brown rice pilaf," "toasted nuts recipe," and "healthy side dish," this recipe is guaranteed to entice both food lovers and search engines alike!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 stalk celery
- 2 garlic cloves
- 2 cups chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup slivered almonds
- 0.5 cup chopped pecans
- 2 tablespoons fresh parsley
- 0.5 teaspoon dried thyme
Instructions
Rinse the brown rice under cold water to remove excess starch. Drain well and set aside.
Chop the onion and celery into fine dice. Mince the garlic cloves. Set the vegetables aside.
Heat a medium saucepan or skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan.
Add the diced onion and celery to the pan. Sauté for 4-5 minutes, stirring occasionally, until the vegetables soften and become translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the rinsed and drained brown rice. Toast the rice for 3-4 minutes, stirring frequently, until it has a slightly nutty aroma.
Pour in the chicken or vegetable broth, and add salt, black pepper, and dried thyme. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for about 40 minutes, or until the rice is tender and has absorbed all the liquid.
While the rice is cooking, toast the slivered almonds and chopped pecans in a small dry skillet over medium heat for 3-4 minutes, or until they are lightly golden and fragrant. Remove from heat and set aside.
Once the rice is fully cooked, remove it from the heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork, then gently stir in the remaining tablespoon of butter, the toasted nuts, and chopped parsley.
Taste and adjust the seasoning if necessary. Serve warm as a flavorful side dish.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 3077 mg | 134% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.5 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 284 mg | 22% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
