Rice Pilaf with Pine Nuts
Elevate your side dish game with this irresistible Rice Pilaf with Pine Nuts, a fragrant and flavorful recipe that pairs nutty, golden-toasted pine nuts with tender, fluffy long-grain white rice. Simmered in savory chicken or vegetable broth and infused with the aromatic duo of garlic and onion, this dish gets a subtle herbal kick from dried thyme and a fresh finish of chopped parsley. A quick toast of the pine nuts in a buttery olive oil blend adds richness and crunch, while the whole dish comes together in under 35 minutes, making it a perfect choice for weeknight dinners or special occasions. Serve this versatile pilaf alongside roasted chicken, grilled fish, or a hearty vegetarian main for a delightful and crowd-pleasing addition to your table.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups chicken or vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 cloves garlic cloves
- 0.25 cup pine nuts
- 2 tablespoons fresh parsley
- 0.5 teaspoon dried thyme
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon salt
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.
Finely dice the yellow onion and mince the garlic cloves. Chop the fresh parsley and set it aside for garnish.
In a medium saucepan with a lid, heat the butter and olive oil over medium heat.
Once the butter is melted, add the pine nuts to the pan and toast them for 2-3 minutes, stirring frequently, until they are golden brown and fragrant. Remove the pine nuts from the pan and set them aside for later use.
In the same pan, add the diced onion and sauté for 4-5 minutes, stirring occasionally, until it becomes translucent and slightly caramelized.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Stir in the rinsed rice, ensuring that each grain is coated with the buttery oil mixture. Toast the rice for 2 minutes, stirring occasionally.
Pour in the chicken or vegetable broth and add the salt, black pepper, and dried thyme. Stir to combine.
Bring the mixture to a boil over high heat, then reduce the heat to low. Cover the pan with a tight-fitting lid and let the rice simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
Once cooked, remove the saucepan from the heat and let the rice sit, covered, for 5 minutes to allow it to steam fully.
Fluff the rice gently with a fork and stir in the toasted pine nuts and fresh parsley.
Serve the rice pilaf warm, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2916 mg | 127% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 559 mg | 12% | |
*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.
