Brown Rice Pilaf & Variations
2 tablespoons olive oil
1 small to medium red or yellow onion, diced fine
1 cup uncooked brown basmati rice or basmati rice
2 1/2 cups hot gluten-free broth
2 tablespoons red or white wine (optional)
1/2 to 1 teaspoon spices, as you prefer (curry, cumin, saffron, cinnamon, thyme, mint, parsley)
1/2 cup golden raisins, currants, chopped dried apricots or cranberries
1/3 cup slivered toasted almonds, walnuts, pine nuts, or pecans
To toast nuts for pilaf: Gently heat a dry skillet and lightly toast the nuts, shaking occasionally, for about 3-4 minutes. Remove the nuts and set aside.
Add sliced stir-fried red and yellow peppers or roasted green chiles for a flavorful combo.
Flavor ideas: Mushrooms and cranberries, apricots and almonds, chopped tart apple and walnuts, roasted green chiles and pine nuts.