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Brown Rice and Toasted Almond Pilaf with Genmaicha


  • 2 cups Brown rice (12 oz)

  • 2 tablespoons olive oil

  • 1 Medium White Onion, finely chopped

  • 3 cups chicken broth

  • 4 cups water

  • 2 teaspoons unsalted butter

  • 1 cup sliced almonds (3 1/2 oz)

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup unbrewed loose leaf genmaicha tea

Prep Time: 5 min

Cooking Time: 1 hr 30 min

Rinse rice in a large sieve under cold water, then drain.

Heat oil in a 5-quart heavy pot over medium heat until hot but not smoking.

Cook onion, stirring occasionally, until golden, about 5 minutes.

Add brown rice and cook, stirring, until fragrant, about 3 minutes.

Stir in broth and water and bring to a boil.

Reduce heat to low and simmer, covered, until brown rice is tender, 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.

While brown rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.

Add loose genmaicha leaves, almonds, salt, and pepper to rice and stir gently to combine.

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