I like to use long grain brown rice versus it's long grain white counterparts like basmati, jasmine or regular old white rice. It's healthier and heartier and usually a little cheaper as you can find it in the bulk bins at Whole Foods. - ChefShanaRachel http://knifestylesofthefitandfabulous.blogspot.com
Test Kitchen Notes
I don't recall ever having used turmeric when it wasn't combined with other, boldly-flavored spices, so it was with great interest that I volunteered to test this recipe. I am now so glad that I did! You start with a shallot (always a great idea) and a bit of garlic; then you toast the turmeric with the rice with them, for much longer than I ever would have thought to do. The result is fantastic. Brown vinegar, added to the deeply-scented cooked rice, makes the turmeric come alive. The crunchy texture and rich nutty taste of toasted almonds, along with the bright flavors and color of cilantro and scallions, round the dish out. An excellent pilaf!! ;o) - AntoniaJames —AntoniaJames
small shallot, small dice
large garlic clove or 2 medium, minced
long grain brown rice
2 Tbsp. veggie stock
brown rice vinegar
almonds, roasted and rough chopped
cilantro (or parsley) minced
green onion, sliced thin along the bias
salt, to taste
In This Recipe
Heat sauce pot over medium heat. Add 2 Tbsp. veggie stock. When hot, add shallots, a pinch of salt and sweat (about 5 minutes).
Add garlic and stir to combine. When fragrant, add turmeric.
When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes.
Add remaining veggie stock. Bring to a boil then reduce to a simmer.
When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork.
Combine rice and vinegar. When combined, add almonds, cilantro and green onions.