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.
2 tablespoons olive oil
1 onion, finely chopped
About 1/2 tsp. salt
1/3 cup slivered almonds
1/3 cup pistachio halves and/or pieces
1/3 cup chopped walnuts
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 cup long-grain brown rice or basmati brown rice
1 cup dry white wine
2 1/2 cups reduced-sodium chicken or vegetable broth
2 tablespoons minced flat-leaf parsley (optional)
How to Make It
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.
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.
Fluff with a fork, and add salt to taste. Serve sprinkled with parsley if you like.