• 1 small shallot, diced
  • 1 large garlic clove, minced
  • 1 tsp turmeric
  • 1 C long grain brown rice
  • 2 cups, plus
  • 2 Tbl veggie stock
  • 2 Tbl brown rice vinegar
  • 1/2 C almonds, roasted and rough chopped
  • 1/4 C cilantro or parsley, minced
  • 1 green onion, sliced thin along the bias
  • Salt, to taste


  1. Heat sauce pot over medium heat. Add 2 tablespoons of veggie stock. When hot, add shallots, a pinch of salt and let sweat, about 5 minutes.
  2. Add garlic and stir to combine. When fragrant, add turmeric.
  3. When onions and garlic are a dark yellow from turmeric, add rice and toast for 3 minutes.
  4. Add remaining veggie stock. Bring to a boil then reduce to a simmer.
  5. When rice is finished cooking, about 40 minutes, remove from heat and let sit for 5 minutes, then fluff with a fork.
  6. Combine rice and vinegar. When combined, add almonds, cilantro and green onions. Serve hot.

Cooking Instructions:

  1. Rinse rice thoroughly 2-3 times. Drain well.
  2. In a 2-quart saucepan with lid, bring water, 1 tablespoon of oil or butter (optional) and salt to a boil over high heat.
  3. Stir in rice.
  4. Cover and reduce heat to low and simmer for approximately 45-55 minutes, or until liquid is absorbed. Keep lid tightly closed while cooking.
  5. Remove lid and fluff cooked rice with a fork and serve. If serving immediately, wipe condensation on the lid to make sure the rice does not become sticky while sitting.