Brown Rice with Toasted Pine Nuts
This brown rice with toasted pine nuts turned out really good and my husband told me that it’s his FAVORITE rice dish that he’s had and my two kids had seconds. I love that it was very simple to make and had so much flavor! This brown rice paired nicely with Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce.
Brown Rice with Toasted Pine Nuts
Ingredients:
- 1 cup of dried brown rice, prepared per package instructions
- 2 tbsp pine nuts
- 1 tsp olive oil
- 1 shallot diced finely
- 1 tsp lemon zest
- Butter, to taste
- Sea salt and freshly cracked pepper, to taste
How to Make Brown Rice with Toasted Pine Nuts
Prepare the brown rice in a large saucepan per package instructions. Side Note: Use vegetable or chicken broth to cook the rice instead of water, to make it extra flavorful.
While the brown rice is cooking, add pine nuts to a DRY small skillet over medium heat. Toast the nuts stirring often, until they are golden brown 2-3 minutes. Remove from pan and set aside until needed.
In the same small skillet add the olive oil over medium heat. Add the shallot and cook, stirring often, until soft and tender, about 2-3 minutes.
Once rice is finished cooking, add pine nuts, shallots, lemon zest, butter, salt, and pepper to taste; stir until well combined. Enjoy!
Equipment
Ingredients
- 1 cup of dried brown rice prepared per package instructions
- 2 tbsp pine nuts
- 1 tsp olive oil
- 1 shallot diced finely
- 1 tsp lemon zest
- Butter to taste
- Sea salt and freshly cracked pepper to taste
Instructions
- Prepare the brown rice in a large saucepan per package instructions. Side Note: Use vegetable or chicken broth to cook the rice instead of water, to make it extra flavorful.
- While the brown rice is cooking, add pine nuts to a DRY small skillet over medium heat. Toast the nuts stirring often, until they are golden brown 2-3 minutes. Remove from pan and set aside until needed.
- In the same small skillet add the olive oil over medium heat. Add the shallot and cook, stirring often, until soft and tender, about 2-3 minutes.
- Once rice is finished cooking, add pine nuts, shallots, lemon zest, butter, salt, and pepper to taste; stir until well combined. Enjoy!
Pam, How much uncooked rice did you use in the recipe? I love brown rice and this dish sounds great.
(Got to your blog through my sister Barb, who is a friend of your mother! I’m making the tomato soup right now…. can’t wait!!)
Carolyn
Hi,
I am glad you like the site. The tomato soup is wonderful! I am making this brown rice tonight with flank steak… it’s really good. I used enough brown rice for 4 people. Thanks for visiting the site. Pam
I just made this tonight to go with the paprika panko crusted chicken thighs. It’s lighter than I thought! I didn’t know how much rice to use so I used 2 cups. I doubled everything just because I didn’t know how much rice this recipe used (I figured only 1 cup?) I added garlic, and I’m glad I did. It seemed to give it extra flavor. Next time I will sprinkle fresh basil, parm cheese too? Great brown rice recipe!