Nutty Brown Rice Pilaf
Elevate your dinner table with Nutty Brown Rice Pilaf, a wholesome and aromatic recipe that brings together hearty brown rice, toasted slivered almonds, and pine nuts for a delightful crunch. Infused with warm spices like cumin and cinnamon, and balanced by the sweetness of plump raisins and a zesty hint of fresh lemon juice, this dish is a satisfying blend of flavors and textures. Perfect as a nutrient-packed side dish or a light vegetarian main course, this easy pilaf is ready in under an hour and beautifully garnished with fresh parsley. Whether for a weeknight meal or a special occasion, this Mediterranean-inspired recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup slivered almonds
- 0.5 cup pine nuts
- 0.5 cup raisins
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
Rinse the brown rice under cold water until the water runs clear. Drain well.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1/2 teaspoon of salt. Reduce the heat to low, cover, and simmer for 35-40 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the slivered almonds and pine nuts, and toast them for 3-4 minutes, stirring frequently, until golden brown. Remove the nuts from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
Stir the ground cumin, cinnamon, remaining 1/2 teaspoon of salt, and black pepper into the onion and garlic mixture.
Add the cooked rice to the skillet and stir to combine with the onion mixture. Cook for 2-3 minutes, letting the flavors meld together.
Gently fold in the toasted nuts and raisins, cooking for an additional 2 minutes to warm through.
Remove the skillet from heat and stir in the fresh parsley and lemon juice for a bright finishing touch.
Serve the pilaf warm as a side dish or as a light main course. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.7 g | 184% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 25.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 65.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2410 mg | 51% | |
*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.
