Brown Rice Pilaf with Toasted Almonds

For best results, soak the brown rice overnight to help make it softer and lighter. This can be served as a side dish or paired with beans to create a perfect meal.

Serves: 6Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 6


  • ⅓ cup almonds, slivered
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. extra-virgin olive oil
  • 1½ cups long grain brown rice
  • 1 tsp. dried parsley
  • 3½ cups vegetable broth
  • 2 tsp. dried marjoram, minced
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • Place the almonds in small dry skillet over medium heat, stirring constantly for 3–4 minutes, until lightly browned. Place almonds in a small bowl.
  • In the small skillet, sauté the onion and garlic in oil. Cook until onion is translucent, about 5 minutes. Add the rice and stir until thoroughly mixed, about 1 minute. Add parsley, broth, and marjoram, cover and reduce heat to low.
  • Simmer until all the water is absorbed and the rice is fully cooked, about 50 minutes. Uncover, fluff with fork, and let stand for a few minutes. Stir in toasted almonds and season with salt and pepper.