Pine Nut And Green Onion Pilaf

This Pine Nut and Green Onion Pilaf is a versatile and aromatic side dish that elevates any meal with its delicate nutty flavor and fresh crunch. The recipe starts by toasting pine nuts in butter or margarine until they are golden and fragrant, releasing their rich oils. Long-grain rice is then cooked in chicken broth, absorbing savory depth while remaining fluffy and distinct. The addition of sliced green onions provides a mild, fresh bite that cuts through the richness of the nuts and butter. It is an elegant yet simple dish, perfect for holiday dinners, casual weeknight suppers, or as a sophisticated accompaniment to roasted meats. The subtle hint of lemon peel adds a bright, citrusy note that keeps the dish light and refreshing.

Cooking Method: Steaming, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 161.6

Dietary: Gluten-free

Description

This Pine Nut and Green Onion Pilaf is a versatile and aromatic side dish that elevates any meal with its delicate nutty flavor and fresh crunch. The recipe starts by toasting pine nuts in butter or margarine until they are golden and fragrant, releasing their rich oils. Long-grain rice is then cooked in chicken broth, absorbing savory depth while remaining fluffy and distinct. The addition of sliced green onions provides a mild, fresh bite that cuts through the richness of the nuts and butter. It is an elegant yet simple dish, perfect for holiday dinners, casual weeknight suppers, or as a sophisticated accompaniment to roasted meats. The subtle hint of lemon peel adds a bright, citrusy note that keeps the dish light and refreshing.

Ingredients

1 cup Long-grain rice, uncooked
2 1/2 cups Chicken broth
1/2 cup Green onions, sliced
1/2 cup Pine nuts
2 tablespoons Butter or margarine
1/4 teaspoon Salt
1 teaspoon Lemon peel, grated
1/4 cup Green onion tops, sliced (for garnish)

Directions

1
In a 3-quart saucepan, melt the butter or margarine over medium heat.
2
Add the rice, half of the sliced green onions, and the pine nuts to the pan.
3
Stir continuously for about 5 minutes, or until the pine nuts are lightly browned and fragrant.
4
Stir in the chicken broth, grated lemon peel, and salt.
5
Increase heat to bring the mixture to a boil, stirring once or twice to prevent sticking.
6
Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 14 minutes.
7
Do not lift the lid or stir the rice during this time to ensure even cooking.
8
Remove the saucepan from the heat and let it stand, covered, for 5 to 10 minutes to allow the rice to steam and finish cooking.
9
Uncover and fluff the rice gently with a fork.
10
Sprinkle with the reserved green onion tops before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 161.6kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 79.2mg4%
Total Carbohydrate 26.2g9%
Dietary Fiber 1.4g6%
Sugars 6.3g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pine nuts burn easily, so keep a close eye on them while toasting and remove from heat as soon as they are golden.

For a vegetarian version, substitute chicken broth with vegetable broth.

Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

You can add other dried herbs like thyme or parsley for additional flavor variation.

Keywords: pilaf, pine nuts, green onion, rice, side dish, chicken broth, lemon peel, butter, toasted, vegetarian, easy, dinner, holiday, aromatic, fluffy rice, simple, comforting, meal prep, savory, nutty, fresh

Read it online: https://www.chefs-mate.com/recipe/pine-nut-and-green-onion-pilaf/