Almond Brown Rice Pilaf
A quick, nutritious side dish featuring brown rice, toasted almonds, shallots, and fresh parsley. Fiber-rich, lightly seasoned, and full of wholesome flavor, this pilaf pairs beautifully with vegetables, poultry, or fish. Ready in just 20 minutes, it’s perfect for everyday meals or meal prep.
Equipment
- 1 nonstick pan (medium)
- 1 wooden spoon or spatula
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp shallots chopped
- 1 clove garlic minced
- 1½ cups instant brown rice
- 1 cup low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- ¼ cup sliced almonds toasted
- 1 tbsp fresh parsley chopped
Instructions
- Prepare Your Ingredients: Before turning on the stove, gather and prep all your ingredients. Chop the shallots finely and mince the garlic clove. Measure out the brown rice, vegetable broth, sliced almonds, and parsley. Having everything ready ensures a smooth cooking process and prevents overcooking any component.
- Heat the Cooking Fats: Place a medium nonstick pan over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Allow the butter to melt completely and combine with the oil. This mixture provides a flavorful base while preventing the rice from sticking to the pan. Wait until the butter bubbles slightly but doesn’t brown.
- Sauté Shallots: Add the 2 tablespoons of chopped shallots to the pan. Stir frequently using a wooden spoon or spatula, cooking for about 1–2 minutes until they turn crisp-tender and emit a sweet, aromatic fragrance. Be careful not to let them brown too quickly; gentle sautéing develops flavor without bitterness.
- Add Garlic for Aroma: Once the shallots are lightly softened, stir in the minced garlic. Cook for about 20–30 seconds, just until fragrant. Garlic cooks quickly, so watch closely to avoid burning, which can make it bitter. This step adds a subtle savory depth that enhances the rice’s flavor.
- Toast the Rice: Add the 1½ cups of instant brown rice to the pan. Stir well to coat each grain with the melted butter and oil mixture. Allow the rice to cook for about 1 minute, gently toasting it. This helps the rice absorb flavor and improves its texture, giving a slightly nutty aroma.
- Add Broth and Seasonings: Pour in 1 cup of low-sodium vegetable broth and season with salt and freshly ground black pepper to taste. Stir briefly to combine. Bring the mixture to a gentle boil over medium heat, making sure the rice is evenly distributed in the liquid.
- Simmer the Rice: Once boiling, reduce the heat to low and cover the pan with a lid. Let the rice simmer for 10 minutes or until all the liquid is absorbed. Avoid stirring too much during this time, as it can make the rice mushy. The goal is tender, fluffy grains with a slightly firm texture.
- Toast Almonds Separately: While the rice simmers, toast the ¼ cup of sliced almonds in a dry skillet over medium heat for 2–3 minutes until golden brown and fragrant. Stir frequently to prevent burning. Toasted almonds bring crunch, warmth, and nutty flavor to the pilaf, making it extra satisfying.
- Combine Almonds and Parsley: After removing the rice from heat, gently fluff it with a fork to separate the grains. Add the toasted almonds and 1 tablespoon of chopped fresh parsley. Stir carefully to combine, ensuring even distribution of flavor and texture without breaking the rice grains.
- Taste and Adjust Seasoning: Taste the pilaf and adjust the seasoning if needed, adding extra salt or pepper to suit your preference. This final check guarantees a balanced flavor and ensures the dish is perfectly seasoned before serving.
- Serve and Enjoy: Transfer the pilaf to a serving dish and enjoy immediately while warm. This Almond Brown Rice Pilaf makes an excellent side for grilled vegetables, chicken, fish, or as a wholesome standalone meal. The nutty crunch, fresh parsley, and tender rice make every bite satisfying.
Notes
- For the best texture, use instant brown rice or pre-cooked rice to save time, while still keeping the grains fluffy.
- Toast almonds separately in a dry skillet rather than adding them directly to the rice to retain their crunch and aroma.
- Fresh parsley adds brightness at the end—avoid cooking it with the rice to preserve its color and flavor.
- Adjust seasoning gradually; vegetable broth may contain salt, so taste before adding extra salt or pepper.
- This recipe is highly versatile: you can swap almonds for pecans or walnuts, or add other herbs such as thyme or dill for a different flavor profile.
