Savory Brown Rice Pilaf
Ingredients
Instructions
Place all spices (pepper flakes, hot paprika, sweet paprika, oregano, garlic powder, coriander, salt, and ground mustard) in a bowl. Mix thoroughly.
Store in a jar with a tight-fitting lid.
Dry toast almonds in a small skillet over medium heat for about 5 minutes or until the almonds become fragrant and start to brown. Be careful not to scorch.
Set aside.
Soak rice.
Drain rice thoroughly.
Place the oil in a large skillet over medium heat. Add rice and sauté until golden brown.
Dissolve bouillon into the boiling water. Carefully pour it into the skillet with rice.
Add oregano, cardamom, coriander, turmeric, Carino spice blend, and anise seed. Mix well.
Turn the heat to low and cover the skillet with a lid. Cook for 45 minutes or until the water is absorbed and the rice is soft. Add more water if needed (¼ cup at a time).
Once the water is absorbed and the rice is soft, turn off heat.
Set aside for 10 minutes. Fluff with a fork.
Add the slivered almonds, and toss to combine.
Notes
Variation: Mix the finished pilaf with cooked green peas and cooked finely diced or shredded carrots.
Consider serving the pilaf with some of the recipes found on this website: Lentil Loaf, Greek Beans Plaki, Ratatouille, Tofu Makhani Curry, Greek Salad, Roasted Peppers, or Creamed Spinach.
Omit the nuts if they are an allergen.
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Ingredients
Directions
Place all spices (pepper flakes, hot paprika, sweet paprika, oregano, garlic powder, coriander, salt, and ground mustard) in a bowl. Mix thoroughly.
Store in a jar with a tight-fitting lid.
Dry toast almonds in a small skillet over medium heat for about 5 minutes or until the almonds become fragrant and start to brown. Be careful not to scorch.
Set aside.
Soak rice.
Drain rice thoroughly.
Place the oil in a large skillet over medium heat. Add rice and sauté until golden brown.
Dissolve bouillon into the boiling water. Carefully pour it into the skillet with rice.
Add oregano, cardamom, coriander, turmeric, Carino spice blend, and anise seed. Mix well.
Turn the heat to low and cover the skillet with a lid. Cook for 45 minutes or until the water is absorbed and the rice is soft. Add more water if needed (¼ cup at a time).
Once the water is absorbed and the rice is soft, turn off heat.
Set aside for 10 minutes. Fluff with a fork.
Add the slivered almonds, and toss to combine.
Notes
Variation: Mix the finished pilaf with cooked green peas and cooked finely diced or shredded carrots.
Consider serving the pilaf with some of the recipes found on this website: Lentil Loaf, Greek Beans Plaki, Ratatouille, Tofu Makhani Curry, Greek Salad, Roasted Peppers, or Creamed Spinach.
Omit the nuts if they are an allergen.