Herbed Lemon Pilaf with Almonds

2 Tbsp olive oil
1 medium onion, chopped
2 garlic vloves, minced or pressed
1 tsp turmeric
juice of 1/2 lemon
2 Tbsp soy sauce
1/2 C chopped fresh basil
1-2 tsp fresh thyme
1/2 C chopped fresh parsley
3 C cooked brown rice
1/4 C hot water
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2/3 cup chopped almonds
salt and ground black pepper to taste
1 Tbsp butter or margarine (optional)

Heat the olive oil in a saucepan. Add the onions and garlic, and sauté on medium heat for 5 or 6 minutes. Stir in the turmeric, lemon juice, and soy sauce. Lower the heat and add the chopped basil, thyme, and parsley. Add the rice and mix it well with the seasonings. Drizzle in the hot water. Cover the pot and steam the rice on low heat for 5 minutes.

While the pilaf steams, toast the choped almonds (see p. 354). (If you’re using already toasted almonds, warm them before serving.) Season the pilaf to taste with salt and pepper. Toss it with the butter or margarine if you like, top with the warm toasted almonds, and serve.

Per 8-oz. serving: 292 calories, 7.6g protein, 8.6g fat, 50.8g carbohydrate, 433mg sodium, 0mg cholesterol.

(From Moosewood Restaurant Cooks at Home, p. 158)