This pilaf has it all: nutty brown rice, aromatic herbs, and fruit and nuts in a sweet, tart, and salty balance of flavors and textures. It is a colorful side dish and easily doubles as a stuffing for grilled or roasted vegetables.
You may be familiar with the more widely used white basmati rice, but there’s also the healthier, equally fragrant, and fluffy whole-grain choice.
Serves 4
Rice cooking time: about 40 minutes
Hands-on time: 15 minutes
Total time: 50 minutes
2 tablespoons butter
1½ cups brown basmati rice
1¼ teaspoons salt
2¼ cups water
½ cup dried cranberries
2 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons chopped fresh tarragon
½ cup chopped fresh parsley
½ cup chopped toasted almonds or pistachios
Freshly ground black pepper
Melt the butter in a heavy-bottomed pan on medium heat. Add the rice and salt and cook, stirring constantly, until the rice is fragrant. Add the water, stir once, increase the heat to high, and bring to a boil. Reduce the heat to low, cover the pot, and cook for 40 minutes.
While the rice cooks, in a small bowl, toss the dried cranberries with the lemon juice. Set aside. Prepare the herbs and the nuts.
When the rice is done, fluff with a fork and transfer to a large bowl. Stir in the cranberries with lemon juice, tarragon, parsley, and the nuts. Season with black pepper to taste.
Serve warm or at room temperature.
Serve with Mushroom-Stuffed Winter Squash, Roasted Red Pepper, Black Olive, and Tofu Burgers, hold the bun, or Wilted Greens with Blue Cheese and Walnuts.