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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!

  1. 4 shallots, thinly sliced
  2. 2 large clove garlic, minced
  3. 1 tsp turmeric
  4. 1 cup long grain brown rice
  5. 2 ¼ cups organic vegetable stock
  6. 1 tsp rice mirin
  7. 1 tsp shoyu or tamari (soy sauce)
  8. ½ cup toasted almonds
  9. ¼ cup coriander, minced
  10. 1 spring onion, thinly sliced
  11. * 2 Tbsp sweet white miso
  12. * 1 Tbsp tahini
  13. * ½ tsp soy sauce (shoyu or tamari)
  14. * ½ cup spring or filtered water (used sparingly)
  15. * Grated zest and juice of ¼ lemon

  • 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.

 

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