Brown Rice Pilaf with Toasted Almonds and Parsley

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Toasted almonds and chopped parsley are healthy additions to this super-simple, gluten-free brown rice dish. Slideshow: Gluten-Free Holiday Recipes

By

Emily Farris

Updated on June 1, 2017

Brown Rice Pilaf with Toasted Almonds and Parsley — Photo: © Emily Farris

Active Time:

15 mins

Total Time:

1 hr 15 mins

Yield:

6

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Ingredients

3 tablespoons extra-virgin olive oil
1 shallot, minced
1 1/2 cups short-grain brown rice
3 cups vegetable stock
Kosher salt
Freshly ground pepper
1/2 cup sliced almonds, toasted
3 tablespoons fresh parsley, chopped

Directions

In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
Preheat the oven to 350º. Spread the sliced almonds on a small baking sheet and bake until slightly browned, about 7 minutes. Transfer to a plate and allow to cool for 15 minutes. Toss with rice and parsley and serve.