A gentle brown rice pilaf with toasted nuts and seeds from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 160) by Anna Jones

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  • kellilee on January 22, 2023

    I love rice and I loved this brown rice pilaf. My only substitution was brown jasmine rice for brown basmati rice based on availability. Anna's rice cooking technique was genius and worked perfectly. We served with a fried egg on the side and topped the pilaf with yogurt and chopped herbs. Felt healthy yet filling which meant room for dessert.

  • Rutabaga on January 25, 2016

    The seeds and spices here meld nicely with the brown rice, making it a subtle yet filling side dish. Definitely serve with yogurt if you have it. My rice was not quite cooked after following Jones' instructions, although that could be because I had to open the lid early on to add the lemon halves that I had forgotten. I added a little more water and cooked it for five more minutes to finish the dish. We ate the leftovers topped with chopped avocado and cilantro, more yogurt, and a sprinkling of smoked sea salt, which made for a delicious and filling lunch.

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