Brown Rice And Nut Pilaf
Nutrition
Calories: 339 kcalCarbohydrates: 62 gProtein: 14 gFat: 17 gSaturated Fat: 9 gSodium: 806 mgFiber: 9 gSugar: 16 gVitamin A: 47.8 IUCalcium: 50 mgIron: 10 mg
Ingredients
- 1 med yellow onion chopped
- 3 tbsp vermouth or dry white wine
- 1-1/2 cups uncooked brown rice
- ¼ cup seedless golden raisins
- 1/4 cup dried apricots chopped
- 1 whole garlic clove crushed
- 3 cups vegetable stock
- 2 tbsp canola or sunflower oil
- 1/3 cup raw cashew halves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Preheat the oven to 350°F.
- In an ovenproof 2-1/2-quart ovenproof casserole dish that can be used on top of the stove, add the vermouth and half of the onions. Sauté over low heat until the onions are soft (about 3 minutes). Add the rice, raisins, apricots, garlic, and Vegetable Stock. Stir well and bring to a boil.
- Cover and place in the oven. Bake until the rice is tender and the water has been absorbed (about 45 minutes).
- In a small skillet over medium heat, sauté the remaining onion in the oil, stirring, until the onions are soft (about 3 minutes). Add the nuts and cook until they are golden (6 - 8 minutes).
- Stir the onion-nut mixture into the cooked rice, add the salt and pepper, and transfer the pilaf to a decorative serving dish. Serve immediately.