| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 1/2 cups rice
- Salt
- Pepper
- 3 cups chicken stock, warmed
- 1/4 cup chopped parsley
- 1/4 cup toasted pinenuts
Instructions
- Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 446 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 21 mg |
| Sodium | 676 mg |
Reviews
Pretty basic but ok..used almonds cause pine nuts are way too $$.78
My husband who does not like white rice loved this one and even came back for seconds. It has replaced store bought in our home from now on.
This was a very good basic pilaf recipe. It was easy, quick, and yummy. Best yet it is made with ingrediants usually in my pantry. It had a nice presentation and would compliment any meats or chicken dishes.I will be using this in the future as a basic recipe that I can change up easily with ingrediants I may have on hand at the time.