Brown rice pilaf – Mayo Clinic

Components

1. 1 1/eight cups dim brown rice, rinsed and drained
2. two cups h2o
3. 3/4 teaspoon salt, divided
4. 1/4 teaspoon saffron threads or ground turmeric
5. 1/two teaspoon grated orange zest
6. 3 tablespoons refreshing orange juice
7. 1 1/two tablespoons pistachio oil or canola oil
8. 1/4 cup chopped pistachio nuts
9. 1/4 cup dried apricots, chopped

Instructions

In a saucepan above substantial heat, mix the rice, h2o, 1/4 teaspoon of the salt and the saffron. Deliver to a boil. Decrease the heat to small, deal with and simmer until finally the h2o is absorbed and the rice is tender, about 45 minutes. Transfer to a substantial bowl and continue to keep heat.

In a tiny bowl, mix the orange zest and juice, oil, and remaining 1/two teaspoon salt. Whisk to mix. Pour the orange combination above the heat rice. Insert the nuts and apricots and toss gently to combine and coat. Provide straight away.

This recipe is a person of a hundred and fifty recipes collected in “The New Mayo Clinic Cookbook,” printed by Mayo Clinic Wellbeing Details and Oxmoor Residence, and winner of a James Beard award.