Annabelle Breakey; Randy Mon
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings (serving size: 1/2 cup)

Nuts bring flavor, richness, and protein to this hearty side dish. We like this pilaf with roast pork or as a vegetarian main dish, served with sautéed greens and roasted sweet potatoes. hours.

How to Make It

Step 1

In a large frying pan with a tight-fitting lid, cook olive oil, onion, and 1/2 tsp. salt over medium heat until onion is soft, about 3 minutes. Increase heat to high and add almonds, pistachios, and walnuts. Cook, stirring, until nuts start to toast. Onions may brown a bit, which is fine, but reduce heat if they start to burn. Add garlic and cook until fragrant, about 30 seconds.

Step 2

Add coriander, cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds. Add rice and stir to combine. Add wine and cook, stirring, until absorbed, about 2 minutes. Add broth and bring to a boil. Cover, reduce heat to low, and cook until rice is tender to the bite, about 50 minutes.

Step 3

Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.

Step 4

Note: Nutrition analysis is per 1/2-cup serving.

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