An easy Brown Rice Pilaf recipe with the flavor of fall
Chef Annette Tomei has done it again, capturing all the flavors of the season in a single, easy dish. This time, it’s a warming taste of autumn with this easy brown rice pilaf with wild rice.
She explains it like this, “I love wild rice but combining it with brown rice does two things. For one, it adds a variety of texture. And, on the practical side, it’s more economical to blend your wild rice with brown.”
What makes wild rice special?
And we love the addition of wild rice to the typically unexciting brown. Brown rice pilaf simply doesn’t get better than this. Dressing it up with wild rice adds an exotic appeal. Wild rice offers a nutty flavor and a compellingly chewy texture. Its unique texture is really due to the fact that wild rice isn’t really rice at all.
What is wild rice? Well, it’s a relative of rice. It’s a grass that grows naturally in freshwater marshes. Three of the four strains of wild rice are native to North America. Although it isn’t truly rice, it’s called rice because of its appearance and the fact that it cooks like rice. But unlike white rice, which offers little nutrition, wild rice offers an incredible number of health benefits.
And don’t forget the aphrodisiac ingredients!
Of course, it doesn’t hurt that this dish also features two noted aphrodisiacs. Pomegranate is one of the most interesting aphrodisiacs of autumn. Learn more about the aphrodisiac history of pomegranates. And then there’s almonds. Like all nuts, almonds are proven beneficial to testosterone production, among other aphrodisiac effects. Discover all the aphrodisiac benefits of almonds.
And then there’s the butter. What would a brown rice pilaf be without plenty of butter to add the richness that brings all the ingredients together? Enjoy! It’s the Holidays!
This rice pilaf recipe combines the flavors of brown and wild rices with the sweetness of pomegranate and the crunch of toasted almond.
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 cup onion diced fine
- 1 cup medium-grain brown rice
- 1 cup wild rice
- 4 cups water or light stock
- 1 tbsp butter
- 1/2 cup slivered almonds
- seeds of 1 pomegranate
- salt and pepper
- Heat butter and oil over medium heat in a large heavy saucepan.
- Sweat the onion until translucent.
- Add both types of rice, stir to coat the grains. Add the water (or stock) and some salt. Bring to boil.
- Reduce heat to low, cover, and simmer until all the water is absorbed and the rice is tender, about 45 minutes. Remove from the heat.
- While rice is cooking, melt the butter in a sauté pan. Toast the almonds until golden brown over low heat. Set aside.
- To finish, fluff the rice with a fork, stir in the toasted almonds and the pomegranate seeds. Season to taste with salt and pepper.
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