Aromatic Brown Rice Pilaf

By Hklbrries

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Ingredients

• 2 tablespoons vegetable oil
• 1 tablespoon unsalted butter
• 1 large cinnamon stick
• 2 whole cloves
• 3/4 cup minced onion
• 1/2 teaspoon ground cardamom
• 2 cups uncooked brown rice
• 1 cup water
• 2 cups chicken broth
• 1/4 cup seedless raisins or chopped dates
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest
• 1/4 cup unsalted pistachios, toasted (see note)

Preparation

Step 1

Heat the oil and butter in a 3-quart Dutch oven over high heat. Add the cinnamon and cloves and cook, stirring, until the cinnamon stick puffs up, 1 to 2 minutes. Reduce the heat and add the onion and cardamom; sauté until the onion is translucent, about 3 minutes. Stir in the rice and mix to coat all the grains with the other ingredients. Cook about 1 to 2 minutes.

Add the water, chicken broth, raisins, salt and orange zest, and bring to a boil. Reduce the heat to low and cover tightly. Simmer until all of the liquid has been absorbed, 40 to 45 minutes. Remove from the heat and let stand, covered, for 10 minutes to allow the rice grains to stabilize.

Uncover and fluff with a fork before serving. Remove the cinnamon stick and cloves. (The rice can be held, covered, in a lightly oiled casserole or serving dish in a 200 F oven for up to 30 minutes before serving. The pilaf can also be reheated in the microwave.)

Garnish with the pistachios before serving. Serve with poultry or fish.