Red, Red Rice Pilaf

1 Cup Bhutanese Red Rice

2 Tablespoons Coconut Oil

1/2 Cup Diced Red Onion

2 Cloves Garlic, Finely Minced

1/2 Teaspoon Salt

1 Teaspoon Whole Cumin Seeds

1 Teaspoon Whole Black Mustard Seeds

1 1/2 Cups Dry Red Wine

1/2 Cup Vegetable Stock

1 Bay Leaf

1/4 Teaspoon Crushed Red Pepper Flakes

1/2 Cup Toasted Sliced Almonds

1/2 Cup Frozen Peas, Thawed

Rinse the rice with cold water and thoroughly drain. Set aside.

Melt the coconut oil in a large saucepan over medium heat and add the onion. Saute for 2 - 3 minutes until translucent before adding the garlic. Turn down the heat to medium low, season with salt, and slowly cook, stirring periodically, until caramelized; about 30 minutes. Add in the cumin and mustard seeds, lightly toasting for 2 - 3 minutes until aromatic.

Introduce the red rice next, sauteing for just a minute or two. You're not trying to sear the grains, but coat them in the oil and aromatics. Deglaze the pan with the red wine and vegetable stock, scraping the bottom to make sure that nothing sticks or burn. Add in the bay leaf and red pepper flakes, cover, and bring to a boil.

Reduce the heat to low and maintain a steady, gentle simmer. Cook for 20 minutes, until the rice is tender but still toothsome. Keep covered for 5 - 10 more minutes for any remaining liquid to absorb.

Stir in the almonds and peas last, fluff with a fork, and serve while steaming hot.

Makes 4 Servings

©Hannah Kaminsky