Print Options:

Savory Brown Rice Pilaf

Yield1 Serving

A fragrant and wholesome rice pilaf infused with warming spices, herbs, and crunchy almonds.

rice pilaf

Carino Spice Blend
 3 tablespoons pepper flakes, preferably Allepo pepper
 2 teaspoons hot paprika
 2 teaspoons sweet paprika
 1 teaspoon dried oregano
 1 teaspoon garlic powder
 1 teaspoon ground coriander
 1 teaspoon salt
 ½ teaspoon ground mustard
Pilaf
 ½ cup slivered almonds
 1 cup brown basmati rice
 Water to cover rice for soaking (about 2 cups)
 1 tablespoon olive oil (to sauté the rice)
 2 ½ cups boiling water
 2 teaspoons vegetable bouillon paste or 1 to 2 cubes
 1 teaspoon dried oregano
 ½ teaspoon ground cardamom
 1 teaspoon ground coriander
 1 teaspoon turmeric
 ½ to 1 teaspoon Carino (Pepper Spice Blend) or dried pepper flakes
 ½ teaspoon anise seeds
 ⅓ cup finely chopped fresh parsley or cilantro
Making the Carino Spice Blend
1

Place all spices (pepper flakes, hot paprika, sweet paprika, oregano, garlic powder, coriander, salt, and ground mustard) in a bowl. Mix thoroughly.

2

Store in a jar with a tight-fitting lid.

Toasting the Almonds
3

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.

4

Set aside.

Cooking the Pilaf
5

Soak rice.

6

Drain rice thoroughly.

7

Place the oil in a large skillet over medium heat. Add rice and sauté until golden brown.

8

Dissolve bouillon into the boiling water. Carefully pour it into the skillet with rice.

9

Add oregano, cardamom, coriander, turmeric, Carino spice blend, and anise seed. Mix well.

10

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).

11

Once the water is absorbed and the rice is soft, turn off heat.

12

Set aside for 10 minutes. Fluff with a fork.

13

Add the slivered almonds, and toss to combine.

14

Notes

Variation: Mix the finished pilaf with cooked green peas and cooked finely diced or shredded carrots.

Serve 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.