Basil and Parmesan Rice with pine nuts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1/3 cup toasted pine nutsl Tabs olive oil1 cup long-grain rice2 cups chicken broth/stock1/3 cup parmesan cheese1/3 cup fresh finely chopped basil
In heavy Dutch oven type pan brown rice in olive oil over high heat for 2-3 minutes, until rice is starting to look slightly toasted. Add chicken stock and bring to a boil. (STock will spatter when it's added to the hot pan, so be careful.) When stock starts to boil lower heat. Cover pan with tight-fitting lid and simmer 20 minutes. After that much time, check to be sure all the liquid is absorbed. When it is, turn off heat and let rice sit 5 minutes. While rice sits., toast pine nuts in dry skillet until slightly browned, about 2 minutes. Shake pan a few times and watch them closely so they don't get too brown. Was basil, spin dry, then chop finely with chef's knife. After the rice sits for 5 minutes, fluff with a fork. stir in cheese, chopped basil and pine nuts and serve immediately.
Serving Size: 4 half cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WYOSPINNER.
Serving Size: 4 half cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user WYOSPINNER.
Nutritional Info Amount Per Serving
- Calories: 189.7
- Total Fat: 13.0 g
- Cholesterol: 8.4 mg
- Sodium: 620.4 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.6 g
- Protein: 6.1 g
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