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 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 or jasmine rice
- 1½ 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 large saucepan (you don't need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the saucepan and set it aside.
- Heat half of the olive oil in a saucepan over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender, and add the sun-dried tomatoes and crushed red pepper flakes. Cook, stirring often, for 2 minutes.
- Pour mixture into a small dish and set aside.
- Add the remaining olive oil to the saucepan, then add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the rice and cook, stirring often to prevent sticking, for 3-4 minutes.
- Add the broth and season with sea salt and white pepper to taste. Bring to a boil, then reduce the heat to medium-low.
- Cover with a lid and let it cook UNDISTURBED 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 the rice with a fork.
- Add the onion and tomatoes along with the toasted pine nuts and chopped parsley. Season with sea salt and white pepper to taste.
- Stir until well combined and serve. Enjoy.