Ancient Grain Pilaf with Dates, Almonds, and Pomegranate
Not all grains had their moments in the sun. Certain hearty, occasionally gluten-free ones like farro and quinoa have become almost commonplace on restaurant menus, but brown rice—a true workhorse grain—hasn't had its renaissance yet. This recipe will change all of that. This is no ordinary rice pilaf. It's a dish that's so flavorful it can be served as a main course or a side, and it's so versatile, it can be tailored to fit any occasion. Best of all, it's easy to make. The combination of the slightly nutty flavor of brown rice, the sweetness of dates and pomegranate seeds, and the aromatic spices (cinnamon and nutmeg) creates a dish that is both satisfying and sophisticated.
Once upon a time, there was a humble grain called brown rice. It was a workhorse grain, used in everything from everyday dishes to special occasion meals. But over time, other grains, like quinoa and farro, became more popular, and brown rice was relegated to the back of the pantry. But this recipe is here to change all of that. It's a dish that showcases the true flavor and versatility of brown rice. It's a dish that is both satisfying and sophisticated, and it's easy to make to boot. So next time you're looking for a delicious and easy-to-make grain dish, reach for brown rice. You won't be disappointed.
Ancient Grain Pilaf with Dates, Almonds, and Pomegranate Ancient Grain Pilaf with Dates, Almonds, and Pomegranate Ancient Grain Pilaf with Dates, Almonds, and Pomegranate Ancient Grain Pilaf with Dates, Almonds, and Pomegranate
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 cup brown rice
  • 1/2 cup chopped almonds
  • 1/4 cup chopped dates
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped parsley
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Instructions
  1. Rinse the quinoa and brown rice in a fine-mesh sieve.
  2. In a medium saucepan, combine the quinoa, brown rice, almonds, dates, pomegranate seeds, parsley, cinnamon, and nutmeg.
  3. Add 2 cups of water and bring to a boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the grains are cooked through and the liquid is absorbed.
  5. Remove from heat and let stand for 5 minutes before fluffing with a fork.
  6. Serve warm.
Why It Works
  • The combination of brown rice, dates, pomegranate seeds, and spices creates a dish that is both flavorful and complex.
  • The pilaf is cooked in a flavorful broth, which helps to enhance the flavor of the grains.
  • The pilaf is cooked until it is tender and fluffy, but still has a slight bite to it.
  • The pilaf is a versatile dish that can be served as a main course or a side dish.
  • The pilaf can be tailored to fit any occasion, from a casual weeknight dinner to a special occasion meal.