Brown rice pilaf

Dietician's Tip

Any brown or black rice works in this recipe. Invest in the pistachio oil if you can. Its flavor is so intense that just a bit makes this dish taste incredibly rich.

Ingredients

1 1/8 cups dark brown rice, rinsed and drained
2 cups water
3/4 teaspoon salt, divided
1/4 teaspoon saffron threads or ground turmeric
1/2 teaspoon grated orange zest
3 tablespoons fresh orange juice
1 1/2 tablespoons pistachio oil or canola oil
1/4 cup chopped pistachio nuts
1/4 cup dried apricots, chopped

Directions

In a saucepan over high heat, combine the rice, water, 1/4 teaspoon of the salt and the saffron. Bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed and the rice is tender, about 45 minutes. Transfer to a large bowl and keep warm.

In a small bowl, combine the orange zest and juice, oil, and remaining 1/2 teaspoon salt. Whisk to blend. Pour the orange mixture over the warm rice. Add the nuts and apricots and toss gently to mix and coat. Serve immediately.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 153
Total carbohydrate: 24 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: 3 g
Protein: 3 g
Saturated fat: 1 g
Serving size: About 1/2 cup
Sodium: 222 mg
Total fat: 5 g