Jujube Pecan Rice Pilaf is an easy gluten-free, vegan side dish flavored with toasted nuts and jujubes.
Jujubes, sometimes called Chinese red dates, Korean dates, or Indian dates, are a wonderful little fruit that tastes like apples when they are young and more like dates when they fully ripen. Jujubes have more vitamin C than citrus fruits and have a load of other nutrients to aide with the stomach, and intestinal illness and research are showing it can help prevent cancer.
For this Jujube Pecan Rice Pilaf recipe, I used quick-cooking brown basmati rice, which cooks similarly to long-grain white rice. If you use traditional brown rice, you will want more liquid and will need to lengthen the cooking time.
Jujube Pecan Rice Pilaf Ingredients
- 2 tablespoons olive oil
- 1/4 cup onions, chopped
- 1/2 cup pecans, chopped
- 2 cups quick-cooking brown basmati rice, uncooked
- 3 cups vegetable stock (or chicken or beef broth)
- 1 cup jujubes, seeded and chopped
- 1/4 cup fresh parsley, chopped
- salt and pepper to taste
- In a large saucepan, heat olive oil over medium heat.
- Saute onions for one minute.
- Add chopped pecans and brown rice and cook until nuts and rice begin to get toasty about 3-5 minutes.
- Add stock and jujubes and bring them to a boil.
- Reduce heat to simmer, cover the pot and let simmer 10-12 minutes until liquid is absorbed and rice is cooked.
- Add salt and pepper to taste.
- Sprinkle with fresh parsley and serve.
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