A Recipe For Lengthy Grain Brown Rice Pilaf (Vegan, Gluten Free)

Creator Notes

I enjoy to use prolonged grain brown rice versus it’s prolonged grain white counterparts enjoy basmati, jasmine or standard pale white rice. Or now not it’s more healthy and heartier and on the entire somewhat more inexpensive as that you just can also get hold of it within the bulk containers at Entire Foods. – ChefShanaRachel http://knifestylesofthefitandfabulous.blogspot.com


—MsShanaRobinson

Test Kitchen Notes

I don’t recall ever having damaged-down turmeric when it wasn’t blended with moderately plenty of, boldly-flavored spices, so it became with mighty curiosity that I volunteered to check this recipe. I am now so elated that I did! You originate up with a shallot (always a mighty notion) and a tiny of garlic; then you toast the turmeric with the rice with them, for for a long way longer than I ever would bear idea to spoil. The rupture result is unprecedented. Brown vinegar, added to the deeply-scented cooked rice, makes the turmeric come alive. The crunchy texture and affluent nutty style of toasted almonds, along with the excellent flavors and color of cilantro and scallions, round the dish out. An shapely pilaf!! ;o) – AntoniaJames —AntoniaJames

Formula

• 
  1
  

  diminutive shallot, diminutive dice
  
  

• 
  1
  

  sizable garlic clove or 2 medium, minced
  
  

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

  green onion, sliced thin along the bias
  
  

• salt, to style