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.


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