Long Grain Brown Rice Pilaf with Toasted Almonds

A perfect accompaniment to many Asian dishes. Goes well with a stirfry, curry, dhal, or whatever else takes your fancy!

Method

• Heat a heavy based pot over medium heat and add ¼ cup of 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 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 with the mirin and shoyu.  When combined, add almonds, coriander and spring onions.
• Serve hot with a generous topping of the sauce and some fresh greens.

Lemon Tahini and Miso Sauce:

Place all the ingredients marked (*)  in a blender, add the water a ¼ cup at a time and blend to a cream.