Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

I really loved the Garlic Rice I recently made so I decided to make it again but this time added a little pizazz to it by adding sautéed onion, sun-dried tomatoes, toasted pine nuts, and fresh parsley. It turned out delicious. I loved the flavors and textures the different ingredients gave to this dish. It was a big hit with my husband and me but both of our kids said they like plain rice better–you can’t win them all!  This rice paired nicely with the chicken thighs and broccoli I served for dinner.

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

How to Make Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

To toast your pine nuts, heat the same pot you will cook your rice in over medium-low heat. Add the pine nuts to the DRY pot (you don’t need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the pot and set aside.

Heat the half of the olive oil in a pot over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender; add the sun-dried tomatoes and crushed red pepper flakes, then cook, stirring often, for 2 minutes. Pour into a small dish and set aside. Add the remaining olive oil to the pot then add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid and let it cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Add the onion and tomatoes along with the toasted pine nuts and chopped parsley then season with sea salt and white pepper, to taste; stir until well combined and serve. Enjoy.

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

 

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Side Dish
Cuisine: American
Servings: 4

Equipment

Ingredients

  • 2-3 tbsp pine nuts
  • 1 tbsp olive oil divided
  • ½ sweet yellow onion diced
  • ¼ cup of sun-dried tomatoes chopped
  • Pinch of crushed red pepper flakes
  • 4-5 cloves of garlic minced
  • ¾ cup basmati rice
  • 1 ½ cups of chicken broth
  • 2 tbsp fresh parsley
  • Sea salt and freshly cracked pepper to taste

Instructions

  • To toast your pine nuts, heat the same pot you will cook your rice in over medium-low heat. Add the pine nuts to the DRY pot (you don't need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the pot and set aside.
  • Heat the half of the olive oil in a pot over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender; add the sun-dried tomatoes and crushed red pepper flakes, then cook, stirring often, for 2 minutes. Pour into a small dish and set aside. Add the remaining olive oil to the pot then add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with a lid and let it cook for 20 minutes.
  • Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Add the onion and tomatoes along with the toasted pine nuts and chopped parsley then season with sea salt and white pepper, to taste; stir until well combined and serve. Enjoy.
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20 Comments

  1. Well, at least your kids try different things, so they have a valid opinion on what they don’t like! I think it sounds good; I add veggies to my rice frequently to just change it up a bit.

  2. Hi Pam! I absolutely adored this. Made this to go with Apricot Chicken… it was delicious! Thanks for the recipe and I am publishing them on my website too…

  3. The rice was a big success with my wife and two boys (10 and 11)

    I didn’t have enough pine nuts so I added some crushed pistachios, sunflower seeds, almonds and the few pine nuts.

    Thank you for sharing.

    Kind Regards

    SP