1/2 yellow onion, finely diced
vegetable oil for sautéing
1 cup uncooked Wehani brown rice, rinsed
2 cups water or chicken stock
3/4 teaspoon salt or to taste
1/2 cup shelled pistachios, roasted
Sauté onion in oil over medium heat until tender. Add rice and cook about 5 minutes, stirring occasionally. Add water and salt and bring to a boil. Reduce heat to a low simmer, cover, and cook for 45 minutes. Do not peek or stir. Allow to sit 10 minutes, then fluff with a fork. Add pistachios just before serving.
Try this recipe with Miso-Glazed Shrimp from the Green Room, Dallas.
