Easter Inspiration: Nutty Brown Rice

by Apr 19th, 2011 // Sides, Veggie Friendly

Easter Inspiration: Nutty Brown Rice

My husband came home from a business dinner begging for me to replicate the rice with nuts he had just eaten. I love him dearly but he does not even know how to make toast. Seriously. So asking how he thought it was made was useless.

We started by making a whole lot of rice in the rice cooker. While we were waiting, I agreed to let my kid wear this temporary pirate tattoo. “Just this one,” I said sternly and he agreed. But brown rice takes forever to cook and before I knew it I agreed to 3 more temp tattoos. It’s not so much the tattoos I have a problem with, I just can’t stand how they look when they are peeling off.

After the tattoo extravaganza, I was able to entice him by offering to let him trim the parsley we’d be using for the nutty rice. That he enjoyed, but not nearly as much as his new tattoos, and then he was off to play Star Wars and I continued cooking with my inner child. Note: Next time I make this I’m going to do it with brown rice I’ve cooked in advance.

Nutty Brown Rice Recipe

Prep Time: 5 mins  Cooking Time: 10 to 15 mins

3 to 4 cups cooked brown rice
1/2 cup shelled unsalted pistachios
1/2 cup slivered almonds
3 tablespoons butter
1 tablespoon parsley

Heat butter in a large heavy skillet over medium heat melted and frothy. Add nuts and cook, stirring, until butter and nuts are golden brown and fragrant. Add rice and pat down in the pan. Let cook for 2 minutes and stir. Pat down again and cook another 2 minutes. Continue cooking in this manner until all the rice is warmed through. Toss with parsley and serve.

Makes: 4 to 6 servings.

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