1 tablespoon extra virgin olive oil
1 small yellow onion, ﬁnely chopped
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup long grain brown rice
3 garlic cloves, minced
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 ¾ cups water
¼ cup golden raisins
¼ cup slivered almonds, toasted
- Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Sprinkle salt and pepper on the onion as it cooks.
- Add the brown rice, garlic, turmeric, and cinnamon, and stir until the rice is coated and the spices are fragrant, for about 1 minute.
- Add the water and bring to a simmer. Reduce the heat to low, cover, and simmer for 40 minutes, or until the rice has absorbed all of the liquid.
- Once the rice is cooked, remove from the heat, stir in the golden raisins. Cover the pot with a clean dish towel, secure it with the lid, and let the pilaf sit for 10 minutes. Fluﬀ the rice with a fork and season with salt and pepper to taste. Sprinkle the slivered almonds on top and enjoy.
Oldways recipe and photo. High-resolution photo and reprinting permission available upon request. Please contact firstname.lastname@example.org for more information.
Saturated Fat: 1g