SEARCH

Serves a Crowd

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

by:
March 17, 2011
4
4 Ratings
  • Serves 4-6
Author Notes

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
—MsShanaRobinson

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

Continue After Advertisement
Ingredients
  • 1 small shallot, small dice
  • 1 large 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
Directions
  1. Heat sauce pot over medium heat. Add 2 Tbsp. veggie stock. When hot, add shallots, a pinch of salt and sweat (about 5 minutes).
  2. Add garlic and stir to combine. When fragrant, add turmeric.
  3. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes.
  4. Add remaining veggie stock. Bring to a boil then reduce to a simmer.
  5. When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork.
  6. Combine rice and vinegar. When combined, add almonds, cilantro and green onions.
  7. Serve hot.
Tags:

See what other Food52ers are saying.

More Great Recipes

Easy Butter Chicken (Gluten Free)

Rice-Milk Rice Pudding

Chickpea and kale soup {gluten-free, vegan, soy-free, dairy-free}

Easy Chicken Curry with Fluffy Rice

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

4 Reviews

Write a Review
Manhattan T. July 1, 2013
What a delicious, easy side. I skipped the turmeric and used a hit of cinnamon & allspice so it matched our menu better. I used a bit of parsley but also added golden raisins & pistachios in w/ the green onions. We loved it. The texture was perfect and it fed 4 nicely as a side.
koechin October 9, 2012
just made this and it was delicious with a mild lamb curry that needed more than a plain rice. thanks for this yummy alternative. since i made a double quantity i may use leftovers combined with some sort of dried fruit (cranberries?) and celery as a salad.
Sigita January 8, 2012
Tried this tonight and I was very impressed with the depth of flavor- never would have thought to mix in cilantro but it added a real brightness to the rice. Very nice and very simple.
Eydie D. November 20, 2011
I recently made a recipe during one of my "detox" weeks that called for Brown rice with turmeric, minced garlic and cayenne and salt. So delicious. Good with ginger, as well.