Even the pickiest diners will like this easy and delicious rice pilaf recipe. It goes well with just about any food.
| Prep Time: | 10 mins |
| Cook Time: | 47 mins |
| Total Time: | 57 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup pine nuts
- ¼ cup butter
- 2 ounces spaghetti, broken into small pieces
- ¼ cup minced onion
- ½ teaspoon minced garlic
- 1 ¼ cups uncooked jasmine rice
- 2 ¼ cups chicken broth
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
- Toast in the preheated oven until golden brown, about 12 minutes.
- Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
- Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
- Mix toasted pine nuts and parsley into the rice mixture.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 82 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
11.7.17 Followed this recipe to the letter and wouldn’t change a thing, it’s awesome! I felt it did need a pretty healthy dose of both salt and pepper, was cooked at 14 minutes, so you may want to watch your time, and I may even add in a bit of shredded carrot next time for a little pop of color. And don’t skip the pine nuts, they’re important to this recipe. Very nice recipe, thanks for sharing.