Spiced Pilaf

• 2 teaspoons canola oil
• 1 red onion, cut into 1/4-inch dice
• 2 small carrots, peeled, cut into 1/4-inch dice
• 1 stalk celery, cut into 1/4-inch slices
• 1/4 cup dry white wine
• 1 1/2 cups brown rice
• 1 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• 1/2 teaspoon ground cumin

1. Heat the oil in a medium skillet over medium heat.
2. Add the onion, carrots, and celery.
3. Cook until tender, 3 to 4 minutes.
4. Add the wine, and cook until most of the liquid has evaporated, about 2 minutes.
5. Transfer to a medium bowl, and set aside to cool.
6. Meanwhile, bring a medium saucepan of water to a boil.
7. Stir in the rice, and cook until tender, 25 to 30 minutes.
8. Drain, and add to the bowl of vegetables.
9. Season with salt, pepper, paprika, turmeric, and cumin.
10. Serve with grilled salmon.
11. (Per serving)
12. Calories: 213
13. Fat: 3g
14. Cholesterol: 0mg
15. Carbohydrate: 40g
16. Sodium: 203mg
17. Protein: 6g
18. Fiber: 3g

canola oil, red onion, carrots, celery, white wine, brown rice, coarse salt, freshly ground pepper, paprika, turmeric, ground cumin

Taken from www.epicurious.com/recipes/food/views/spiced-pilaf-392692 (may not work)