I love toasted things.
Obviously, toast. Bread is never better than when it was spent a minute or two basking in red toaster heat. And all those topping options... Avocado and chili flake, nut butter and chia seed jam, honey and banana slices, hummus and balsamic drizzle, I could go on and on. I swear, there's a toast recipe to suit my every mood and craving. I haven't walked away wanting yet. Ill be sure to keep you posted.
I love laying in the sun. (Yes, it could be a stretch to consider sun bathing toasting. Same idea though, right?) Pool on my left, refreshing drink on my right, and sun hat on... If I crane my neck so that the kitchen light is shining on my pasty white face and close my eyes, I can almost feel the suns warm rays and hear the pool lapping against the edges. Almost... Winter is making me question my sanity.
I also love toasted rice dishes. Have you ever made a pilaf? Rice to the next level, I'm telling you. A quick saute of the uncooked grains in a glug of olive oil before boiling brings out a delicious nuttiness, and in my opinion, a superior taste. One note rice is quickly and easily transformed into something memorable. I added pine nuts to bolster the nutty flavor and make the dish feel extra special.
Pine Nut Pilaf
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Sides
- Cuisine: dairy-free, egg-free, gluten-free, refined sugar-free, sugar-free, vegan, vegetarian
Description
This pilaf is the perfect side dish for so many meals. I also like to top it with roasted veggies and a drizzle of dressing to make it into an effortless entree.
Ingredients
- 1 tablespoon olive oil
- 1 shallot (, chopped fine)
- 1 clove garlic (, minced)
- 1 teaspoon Italian seasoning
- 1 cup short grain brown rice
- 1 teaspoon salt
- ⅓ cup toasted pine nuts ((see notes))
- Chopped parsley for garnish (, optional)
Instructions
- Heat the olive oil in a medium pot. Add in the shallot and sauté until translucent, about 3-5 minutes. Add in the garlic and Italian seasoning and sauté for another 30 seconds. Add in the rice and sauté, stirring occasionally, until the grains of rice are coated with oil and begin to brown, 2-3 more minutes.
- Add in 2 cups of water and the salt. Bring to a simmer and cook, covered, for about 55 minutes or until the rice has absorbed all of the water. Remove the pan from the heat and fluff the rice with a fork. Place a clean kitchen towel on top of the pan and place the lid back on the pot, over the towel. Allow the rice to sit for 10 minutes. Stir in the pine nuts, top with parsley if desired, and serve.
Notes
To toast the pine nuts, bake them in a 350 degree oven for 7-10 minutes. Once you can smell them, they are probably done, but keep a close eye on them to prevent burning.
It's a little salty and strong from the pine nuts on its own, but it works wonderfully when made into a congee/juk thinner soupy consistency by adding mylk. Thank you for the recipe. :)