Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts
Course Side Dish
Cuisine American
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Servings 4
Equipment
Saucepan
Ingredients
2-3tbsppine nuts
1tbspolive oildivided
½sweet yellow oniondiced
¼cupof sun-dried tomatoeschopped
Pinchof crushed red pepper flakes
4-5clovesof garlicminced
¾cupbasmati rice
1 ½cupsof chicken broth
2tbspfresh parsley
Sea salt and freshly cracked pepperto 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.