This is a recipe from the “Superhero” (aka: macrobiotic) section of Alicia Silverstone’s awesome book, The Kind Diet. As Alicia notes, this dish is absolutely bursting with flavor and texture! It also makes for a really pretty addition to a meal.
This is great as a side or a base for protein, but I’ve also made it solo and enjoyed it as an entree. At dinner, my husband suggested that it would be a good side for Thanksgiving, and I think he’s on to something!
Sidenote: in the picture above, you can see a ‘lil peek of what I paired with this last time I made it: Seitan Piccata. That’s another recipe from Alicia’s book and it was the first time I’d tried it. It was good, but I don’t think it looked anything like it was supposed to and it wasn’t very pretty, so I think I’ll hold off on sharing that recipe until I can make it look more appetizing!
Rice Pilaf with Carmelized Onions
Recipe courtesy of The Kind Diet
2 tbs plus 2 tsp extra virgin olive oil
1/2 red onion, cut into thin half-moon slices
3 pinches of fine sea salt
Mirin or white wine
1 small carrot, finely diced
1/2 cup pecans, lightly oven-roasted and coarsely chopped
3 tbs pumpkin seeds, lightly pan toasted*
2 cups cooked short-grain brown rice
Brown rice vinegar
2-3 scallions, white and green parts thinly sliced for garnish
*to make toasted seeds: rinse the seeds and drain immediately in a fine sieve. Transfer to a hot pan over medium heat and stir constantly as they dry and become golden brown and a little puffed. They may begin to pop, and some popping is ok, but if they start popping out of the pan, reduce the heat. Remove from pan when done and sprinkle with a few drops of shoyu (or soy), stirring to combine.
- Place 2 tbs oil and the onion in a medium skillet over medium heat. When the onion begins to sizzle, add a generous pinch of salt and saute for 3 to 4 min. Add a generous sprinkle of mirin or wine and reduce the heat to low. Cook, stirring frequently, for about 15 min, or until the onion begins to carmelize
- While the onion cooks, place the remaining 2 tsp oil, the carrot and generous pinch of salt in a large skillet over medium heat. When the carrots begin to sizzle, add a pinch of salt and saute until just tender, about 10 min.
- Turn off the heat and stir in the pecans and pumpkin seeds just to coat with oil
- Add the rice and a generous splash of vinegar and stir to combine
- Transfer to a serving bowl and top with the carmelized onions. Sprinkle with scallions and serve
Yield: 4-6 servings