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Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley

Total Time30 mins
Servings: 6


  • 2 tsp olive oil
  • 3 cloves garlic minced
  • 1 cup uncooked jasmine rice
  • 2 cups chicken broth
  • Sea salt and white pepper to taste
  • 2-3 tbsp toasted pine nuts
  • 1 tbsp fresh parsley chopped


  • Heat the olive oil in a saucepan over medium heat. 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 2 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 and let cook 20 minutes.
  • While the rice is cooking, heat a dry skillet over medium low heat. Add the pine nuts to the dry skillet and cook, stirring occasionally, for 3-4 minutes or until the pine nuts are golden brown. Set aside.
  • 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. Sprinkle with toasted pine nuts and chopped parsley then serve. Enjoy.