Rice Pilaf with Currants and Pine Nuts
Elevate your side dish game with this aromatic Rice Pilaf with Currants and Pine Nuts, a delightful blend of fragrant spices, sweet currants, and nutty pine nuts. Perfectly cooked long-grain white rice is infused with warm notes of cinnamon and allspice, then brightened with fresh parsley and a hint of garlic. The addition of plump currants adds a touch of natural sweetness, while toasted pine nuts deliver a satisfying crunch in every bite. Ready in just 35 minutes, this easy yet elegant dish pairs beautifully with roasted meats, grilled vegetables, or can be enjoyed solo as a light vegetarian meal. Ideal for weeknight dinners or holiday spreads, this pilaf is a crowd-pleaser that transforms simple ingredients into something spectacular.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 0.5 cup currants
- 0.25 cup pine nuts
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon ground black pepper
Instructions
Heat the olive oil and unsalted butter in a medium saucepan over medium heat.
Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the rice and cook, stirring, for 2-3 minutes to toast the grains slightly.
Pour in the broth and stir in the salt, cinnamon, and allspice.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer the rice for 15 minutes, then remove from heat and let it sit, covered, for 5-10 minutes.
While the rice is cooking, toast the pine nuts in a dry skillet over low heat until they are golden and fragrant, about 3-4 minutes. Set aside.
Fluff the cooked rice with a fork, then stir in the currants, toasted pine nuts, and chopped parsley.
Season with ground black pepper and adjust salt if needed.
Serve the rice pilaf warm as a side dish or on its own as a light meal.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 57.0 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
