Rice with Pine Nuts and Pistachios
Elevate your side dish game with this vibrant and aromatic Rice with Pine Nuts and Pistachios recipe! Featuring fluffy, perfectly cooked basmati rice infused with the warm, earthy flavors of ground cinnamon and cardamom, this dish is then studded with crunchy toasted pine nuts and vibrant pistachios for an irresistible texture. A hint of sautéed onion adds sweetness, while a touch of butter and olive oil brings a rich, luxurious finish. Ideal for pairing with Mediterranean or Middle Eastern-inspired mains, this nutty rice pilaf is as visually stunning as it is delicious, especially when garnished with fresh parsley for a pop of color. Ready in just 40 minutes, it’s an easy yet impressive addition to your dinner table. Plus, it’s a versatile side that can complement vegetarian, poultry, or red meat dishes alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.33 cup Pine nuts
- 0.33 cup Unsalted pistachios
- 1 medium Yellow onion, finely chopped
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cardamom
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well and set aside.
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt and stir in the rinsed rice.
Reduce the heat to low, cover the saucepan, and let the rice cook for 15-18 minutes, or until the water is absorbed and the rice is tender.
While the rice is cooking, heat the olive oil and butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until soft and translucent.
Stir in the pine nuts and pistachios, and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant.
Add the ground cinnamon, ground cardamom, black pepper, and a pinch of salt to the skillet. Stir to combine with the nut mixture.
Once the rice is cooked, turn off the heat and fluff it with a fork.
Gently fold the cooked rice into the skillet with the nut mixture, ensuring the nuts and spices are evenly distributed throughout.
Cook the rice mixture on low heat for an additional 2-3 minutes to meld the flavors.
Remove the skillet from heat and transfer the rice to a serving dish.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 213 mg | 16% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1148 mg | 24% | |
*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.
