2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 teaspoon turmeric
juice of 1/2 lemon
2 tablespoons soy sauce
1/2 cup chopped fresh basil
1–2 teaspoons fresh thyme
1/2 cup chopped fresh parsley
3 cups cooked brown rice
1/4 cup hot water
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2/3 cup chopped almonds
salt and ground black pepper to taste
1 tablespoon butter or margarine (optional)
Heat the olive oil in a saucepan. Add the onions and garlic, and sauté on medium heat for 5 or 6 minutes. Stir in the turmeric, lemon juice, and soy sauce. Lower the heat and add the chopped basil, thyme, and parsley. Add the rice and mix it well with the seasonings. Drizzle in the hot water. Cover the pot and steam the rice on low heat for 5 minutes.
While the pilaf steams, toast the chopped almonds (see page 354). (If you’re using already toasted almonds, warm them before serving.) Season the pilaf to taste with salt and pepper. Toss it with the butter or margarine if you like, top with the warm toasted almonds, and serve.
PER 8-OZ SERVING: 292 CALORIES, 7.6 G PROTEIN, 8.6 G FAT, 50.8 G CARBOHYDRATE, 433 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
20 minutes
SERVINGS
4
MENU
Serve with steamed green beans tossed with Honey Mustard Vinaigrette (see page 97).
Here leftover brown rice transcends the ordinary.