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Spiced Brown Rice Pilaf

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Our Barbecued Salmon Fillets are served on top of this brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Sang An

Source: Martha Stewart Living, February 2001

Ingredients

  • 2 teaspoons canola oil
  • 1 red onion, cut into 1/4-inch dice
  • 2 small carrots, peeled, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch slices
  • 1/4 cup dry white wine
  • 1 1/2 cups brown rice
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon ground cumin

Directions

  1. In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.

  2. Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin.

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