Brown Rice Pilaf

Prep Time 10

Cook Time 45

Total Time 55

Servings:8 servings

Author: Lori Rasmussen, My Quiet Kitchen

Brown rice pilaf is a simple side dish that goes well with so many meals. Crunchy almonds and pepitas plus sweet and chewy dried apricots add contrast to every bite. This recipe is gluten-free, vegan, and great for meal prep!

Ingredients
US Customary | Metric

1½ cups long grain brown rice - rinsed and drained
1 small onion, chopped
1 Tablespoon olive oil
4 cloves garlic, minced
½ teaspoon dried thyme
¼ teaspoon dried parsley
¼ teaspoon ground turmeric
black pepper - to taste
3 cups vegetable broth (for stovetop) - reduce to 1½ cups for Instant Pot
¼ teaspoon sea salt - adjust if using a very salty broth
⅔ cup sliced almonds
¼ cup pumpkin seeds
⅔ cup chopped dried apricots
¼ cup finely chopped fresh parsley

Instructions

Stovetop Method:

Over medium heat, preheat a large pot (one with a tight-fitting lid). Add the oil and let it get hot. Saute the onion for 3 minutes, until softened. Stir in the garlic and cook for another minute.
Add the dried thyme and parsley, turmeric, several turns of freshly cracked black pepper, and ¼ teaspoon salt. Cook for another 30 seconds. Add the rice, and toast for 2-3 minutes, stirring well to coat with seasonings.
Pour in 3 cups vegetable broth, stir, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Remove the pot from heat and let sit, covered, for 10 minutes.
While the rice rests, toast the sliced almonds in a dry pan over medium-low heat for 5-7 minutes or until just developing some color. Stir occasionally at first, and then frequently so they don't burn. Transfer to a plate. Do the same with the pepitas, toasting until golden and starting to pop. Remove from heat.
Fluff the rice with a fork, then fold in the toasted almonds, pepitas, and chopped dried apricots. Taste for salt and pepper and adjust as desired. Fold in the fresh parsley, and serve warm.

Instant Pot Method:

Set the Instant Pot to sauté mode and heat the olive oil, if using. Cook the onion for 2-3 minutes until softened. Stir in the garlic, dried herbs, turmeric, black pepper, and salt. Cook for another 30 seconds or so, stirring frequently.
Add the drained rice to the pot, stirring to coat it with seasonings. Pour in 1½ cups vegetable broth (you need less liquid in the Instant Pot), and stir well.
Secure the lid and flip the vent knob to sealing (if applicable for your IP). Set the Instant Pot to Manual/High Pressure for 22 minutes.
While the rice cooks, toast the sliced almonds in a dry pan over medium-low heat for 5-7 minutes or until just developing some color. Stir occasionally at first, and then frequently so they don't burn. Transfer to a plate. Do the same with the pepitas, toasting until golden and starting to pop. Remove from heat.
When the Instant Pot beeps and the cooking is done, allow a 5-minute natural release, then carefully release any remaining pressure.
Fluff the rice with a fork, and fold in the toasted almonds, pepitas, and chopped apricots. Taste for salt and pepper, fold in the fresh parsley, and serve warm.

Notes

Variations:

Seasonings: Try other herb and spice pairings. Curry powder, turmeric, and cilantro are great together. We also like dried basil and oregano paired with fresh flat-leaf or curly parsley. For an extra touch of umami, add 1-2 tablespoon nutritional yeast when adding the broth.
Other nuts and fruits: Instead of almonds, try chopped cashews, pecans, or peanuts. Raisins, regular or golden, and dried cranberries are also perfect.
Oil-free: Feel free to omit the olive oil. Add a splash of water or vegetable broth as needed.
Nut-free: Skip the almonds and add roasted sunflower seeds or double up on the pepitas.

Store leftover rice pilaf in an airtight container in the refrigerator for up to 5 days.

Nutrition