Long Grain Brown Rice Pilaf with Toasted Almonds

Long Grain Brown Rice Pilaf with Toasted Almonds

This long grain brown rice pilaf is a perfect accompaniment to many Asian dishes. Goes well with a stir-fry, curry, dhal, or whatever else takes your fancy!

Prep time: 15 minutes

Cook time: 1 hour

Serves 2


4 shallots, thinly sliced

2 large cloves garlic, minced

1 tsp turmeric

1 cup long grain brown rice

2 ¼ cups organic vegetable stock

1 tsp rice mirin

1 tsp shoyu or tamari (soy sauce)

½ cup toasted almonds

¼ cup coriander, minced

1 spring onion, thinly sliced

Lemon Tahini and Miso Sauce:

2 Tbsp sweet white miso

1 Tbsp tahini

½ tsp soy sauce (shoyu or tamari)

½ cup spring or filtered water (used sparingly)

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.
  • Make the sauce. Place all the ingredients in a blender, add the water a ¼ cup at a time and blend to a cream.
  • Serve hot with a generous topping of the sauce and some fresh greens.

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