Herbed Lemon Pilaf With Almonds
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Lemon||1⁄2 , juiced|
|Soy sauce||2 Tablespoon|
|Chopped basil||1⁄2 Cup (8 tbs)|
|Chopped fresh basil||1⁄2 Cup (8 tbs)|
|Fresh thyme||2 Teaspoon|
|Chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Cooked brown rice||3 Cup (48 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Chopped almonds||2⁄3 Cup (10.67 tbs)|
|Ground black pepper||To Taste|
Heat the olive oil in a saucepan.
Add the onions and garlic, and saute on medium heat for 5 or 6 minutes.
Stir in the turmeric, lemon juice, and soy sauce.
Lower the heat and add the chopped basil, thyme, and parsley.
Add the rice and mix it well with the seasonings.
Drizzle in the hot water.
Cover the pot and steam the rice on low heat for 5 minutes.
While the pilaf steams, toast the chopped almonds .
(If you're using already toasted almonds, warm them before serving.) Season the pilaf to taste with salt and pepper.
Toss it with the butter or margarine if you like, top with the warm toasted almonds, and serve.