Sprouted brown rice pilaf
sprouted brown rice pilaf is cooked in chicken stock and flavored with onions, garlic, and carrots. We chose cumin and cinnamon for the spices and some toasted whole almonds for a little crunch.
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Ingredients
- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 1/3 cup finely chopped carrots
- 2 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 cup sprouted brown rice
- 1½ cups chicken broth
- ½ cup chopped toasted almonds, divided
- 2 tablespoons coarsely chopped fresh parsley
- Fresh parsley sprigs for garnish
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a medium-size saucepan set over medium-high, heat the oil and add the onion, carrots and garlic. Season with the salt and pepper and cook until the onions are slightly soft, about 5-6 minutes. Stir in the cumin, cinnamon and rice. Cook, stirring frequently, for another 3-4 minutes until some of the grains appear a little translucent about 3-5 minutes.
Add the chicken broth, and bing to a boil. Reduce heat, cover the saucepan and simmer until the rice is tender and the liquid absorbed, about 30-35 minutes. Remove the saucepan from the heat and fluff with a fork.
Step 2
Place a clean kitchen towel over the saucepan and add the lid. The kitchen towel will absorb the steam and keep the rice fluffy. Allow to sit undisturbed for 10 minutes. Stir in half of the toasted almonds and the chopped parsley.
Transfer the rice to a serving dish, sprinkle with the remaining chopped almonds and garnish with parsley sprigs.
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