Spiced Brown Rice Pilaf

By sarah_carroll

Ingredients

• 750 ml stock (veg or chicken) or water
• 2 T EVOO
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 bulb fennel, trimmed, cut into 1 cm pieces
• 1 carrot, cut into 1 cm pieces
• 1 small celeraic, peeled, cut into 1 cm pieces
• 2 t ground cumin
• 1 t ground turmeric
• 1 t sweet spanish paprika
• 60 ml dry white wine
• 1 orange, juiced
• 400 g brown rice
• 5 sprigs thyme
• 2 T finely chopped coriander
• 2 T finely chopped flat leaf parsley
• 40 g flaked almonds, toasted
• EVOO to serve

Details

Servings 4

Preparation

Step 1

Preheat oven to 200C.
Place stock a large saucepan and bring to the boil.
Heat oil in a large pan over MH heat. Add onion, and garlic and cook for 4 minutes or until onion softens. Add vegetables and spices, cook, for 4 minutes or until fragrant. Season with salt and pepper. Add wine and juice. Simmer for 5 minutes or until liquid reduces by half.
Combine rice with veg mixture in a 2.5L ovenproof dish. Stir in hot stock and scatter with thyme. Cover with a lid and bake for 50 minutes or until stock is absorbed and rice is cooked through.
Stand pilaf, covered, for 5 minutes. then fluff the rice. Stir in coriander and parsley, then scatter with almonds and drizzle with EVOO to serve.