Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts
Servings 4
Equipment
- Large Saucepan with Lid
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 large saucepan 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 large saucepan 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 large saucepan 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 undisturbed.
- Remove the large saucepan from the burner without removing the lid and let it sit for 5 minutes.
- Carefully remove the lid and fluff the 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.