I am always looking for new, creative and healthy rice recipes. Today I made one of my favorites-Cashew Brown Rice Pilaf, adapted from a recipe I found in bon appetit magazine a long time ago. It goes with any main entree or makes a great vegetarian dish on it's own! Full of protein, good fats, fiber, and many different vitamins/minerals. I cooked this meal for a client today because of it's versatility with many protein options and it makes great leftovers!
2 Tablespoons of Coconut Oil
1/2 medium sized onion, finely chopped
1/2 small fennel bulb, finely sliced and keep some fennel fronds for the top
2 cloves of minced garlic
Salt and Pepper
1/2 teaspoon of ground coriander
1/2 teaspoon of ground turmeric
1 cup of brown rice or jasmine rice or whatever rice you like
1/4 cup of chopped nuts-I like cashew pieces a lot. Toast them in a pan first before you add to the recipe.
1/4 cup of chopped dried cherries
1/4-1/2 cup of chicken broth or water (optional)
Prepare rice according to instructions.
Heat coconut oil in a large saute pan over medium heat. Add onion and fennel, season with salt and pepper and cook until tender (10 minutes or so). If you need to add a couple tablespoons of water or chicken broth so it doesn't burn, do so. Add garlic and cook until fragrant, then add the coriander and turmeric and stir until fragrant-about 30 minutes. Add the cooked rice, stirring to coat the rice with all of the seasonings. Add another couple tablespoons of water or chicken broth if it's too dry.
After it's all cooked, you are good to go. Taste for salt/pepper. I top with the cashews, cherries and fennel fronds when you're done cooking. It's so good! I enjoy either hot, cold or room temperature! Here's a picture of the Middle Eastern Chicken Kabobs (recipe coming soon) I cooked to serve alongside: