Mediterranean Brown Rice Pilaf Recipe
Mediterranean Brown Rice Pilaf is a simple and delicious vegetarian, gluten-free recipe. Find out how to make it in few simple steps
Servings: 4
Ingredients
- 2 Cup long grain brown rice
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 pinch saffron steeped in ¼ cup hot but not boiling water
- 2 ½ cups vegetable stock
- 1 bay leaf
- 2 green cardamom pod crushed
- 1 star anise
- ½ cup peas fresh or frozen
- ¼ cup golden raisins
- 1 thumb size stick of cinnamon
- ¼ cup almond chopped
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- Salt as per taste
- 2 tablespoon olive oil
Ingredients to garnish
- Chopped coriander
- A fistful of pomegranate seeds
Instructions
- Heat olive oil in a heavy bottomed saucepan over medium heat.
- Add bay leaf, cardamom, star anise and cinnamon stick. Let it heat until aroma of spices is released.
- Stir in the onion and saute until translucent and aromatic but not browned. Now add chopped carrot and saute for another 2 – 3 minutes or until you smell the aroma of nuts.
- Add the rice and sauté the rice for a few minutes until it is translucent around the edges.
- Add the saffron and its water, the stock, raisins, peas, salt, turmeric and chilli powder. Increase the heat and bring to a boil.
- Bring the dish to a simmer. Then turn the heat to medium, cook until all the water is been absorbed by the rice.
- While the pilaf is cooking, toast the nuts until golden brown. Once done, set aside to cool.
- Check the rice to see that all of the water has been absorbed and that the rice is cooked through and tender.
- Once the rice is done, cover with a tight fitting lid and let the dish rest for at least 10 to 20 minutes.
- To serve the dish, fluff the rice with fork and garnish with freshly chopped cilantro, toasted nuts and pomegranate seeds.
- Serve Pilaf warm with chilled yoghurt and salad.