Almond and Pistachio Brown Rice Pilaf

Source:  unknown

1 small onion finely chopped
2 t olive oil
1 t garam masala
1 c brown rice uncooked
2 cloves of garlic - -minced
2.5 c vegetable broth
1/2 t salt
1/3 c slivered almonds
1/3 c roasted salted pistachios
1/2 c currants
2 T fresh parsley

Saute onion in hot oil in a large skillet over medium heat  for 3-4 minutes or until tender.  Stir in rice and garam masala, and cook stirring often, until rice is fragrant and lightly toasted.  Add garlic and cook one minute.  Add broth and salt, and bring to boil.  Cover and reduce heat to low and cook to 45 minutes, or until rice is tender.  Meanwhile, toast almonds.  Fluff rice mixture with fork.  Stir in almonds and remaining ingredients.

I don't usually bother with sophisticated side dishes.  I'd just as soon focus on the main event.  However, this recipe intrigued me -- loved the combination of the exotic ingredients.

Ingredient note -- Garam masala is a spice mixture used in Indian and South Asian cuisines.  It's a combination of peppercorn, cardamom, cumin, cloves and cinnamon.  You can buy it in a regular grocery store.

This recipe was easy to make -- not much more to it than making the rice.  The garam masala gave a rich, deep and exotic flavor to the rice.  The little gems of sweet currants, salty pistachios and crunchy toasted almonds were lovely with the freshness of the parsley.  If you are looking to jazz up brown rice -- try this recipe.  It would even be a nice, hearty vegetarian meal.