A Recipe for Long Grain Brown Rice Pilaf (Vegan, Gluten Free)

Author Notes

I treasure to make use of long grain brown rice versus or no longer it’s long grain white counterparts treasure basmati, jasmine or routine passe white rice. It’s more healthy and heartier and customarily a diminutive more inexpensive as you should well perhaps perhaps also obtain it within the majority boxes at Entire Meals. – ChefShanaRachel http://knifestylesofthefitandfabulous.blogspot.com


—MsShanaRobinson

Take a look at Kitchen Notes

I don’t recall ever having used turmeric when it wasn’t combined with other, boldly-flavored spices, so it used to be with broad ardour that I volunteered to envision this recipe. I am now so happy that I did! You start with a shallot (constantly a broad knowing) and a little bit of of garlic; then you toast the turmeric with the rice with them, for for unparalleled longer than I ever would absorb contrivance to enact. The result is impossible. Brown vinegar, added to the deeply-scented cooked rice, makes the turmeric arrive alive. The crunchy texture and rich nutty taste of toasted almonds, along with the unheard of flavors and coloration of cilantro and scallions, round the dish out. An comely pilaf!! ;o) – AntoniaJames —AntoniaJames

Ingredients

• 
  1
  

  little shallot, little dice
  
  

• 
  1
  

  mammoth garlic clove or 2 medium, minced
  
  

• 
  1 teaspoon
  
  turmeric
  
  
• 
  1 cup
  
  long grain brown rice
  
  
• 
  2 cups
  
  
  
  2 Tbsp. veggie stock
• 
  2 tablespoons
  
  brown rice vinegar
  
  
• 
  ¹/₂ cup
  
  almonds, roasted and rough chopped
  
  
• 
  ¹/₄ cup
  
  cilantro (or parsley) minced
  
  
• 
  1
  

  green onion, sliced thin along the bias
  
  

• salt, to taste