Nutty Baked Pilaf
Baking this pilaf made the whole grain, brown rice very tender. The nuts made it crunchy, just the way I like it.
It’s not a growing season unless I’ve killed a rosemary plant. Only the first of May and I’ve already done one in so I had to use dried in this recipe. I have a beautiful oregano plant growing in the herb garden that was able to overwinter so have no excuse for the dried that I used. I had fresh sage on hand because I actually got my butt out of bed on a Saturday morning to make it to the tailgate market, where I purchased two small plants for my herb garden. This pilaf wouldn’t have been the same without the herbs, fresh and dried. I just wish someone could tell me what the heck I’m doing wrong with my rosemary plants.
1/2 c. slivered almonds
3 c. chicken stock
1 1/2 c. brown rice
1 1/2 tsp. salt
3/4 c. carrots, small dice
1 c. onions, small dice
3/4 c. celery plus leaves, small dice
1 garlic clove, minced
2 leaves fresh sage, chiffonade
1/4 tsp. oregano, dried
1/2 tsp. rosemary, dried
1/4 tsp. ground, black pepper
2 T extra virgin olive oil
3 T extra virgin olive oil
Heat oven to 350 degrees.
Heat 2 T of the oil in the bottom of a large Dutch oven. Toast rice and almonds until golden brown, 5 to 7 minutes.
Remove from the pan and set aside.
Add 3 T oil to the pan. Saute the garlic for a moment, then add the other vegetables and the herbs. Saute until tender.
Add stock and salt. Bring to a boil.
Add back the rice and almonds.
Cover and bake in the oven for 1 hour and 15 minutes.
Fluff and serve.
Makes 10 to12 servings.