This Pine Nut and Green Onion Pilaf is a delicate and aromatic side dish that elevates simple rice with the rich, buttery crunch of toasted pine nuts. The mild sweetness of the pine nuts pairs beautifully with the fresh, sharp bite of sliced green onions, creating a balanced flavor profile that is both comforting and sophisticated. The rice is cooked in savory chicken broth, ensuring every grain is infused with flavor, while a hint of lemon peel adds a subtle brightness. Perfect as an accompaniment to roasted chicken, fish, or as a light standalone meal, this pilaf comes together quickly with minimal effort. It is an excellent choice for weeknight dinners or as a refined addition to a holiday table, offering a textural contrast that enhances any meal.
Pine Nut & Green Onion Pilaf
Description
This Pine Nut and Green Onion Pilaf is a delicate and aromatic side dish that elevates simple rice with the rich, buttery crunch of toasted pine nuts. The mild sweetness of the pine nuts pairs beautifully with the fresh, sharp bite of sliced green onions, creating a balanced flavor profile that is both comforting and sophisticated. The rice is cooked in savory chicken broth, ensuring every grain is infused with flavor, while a hint of lemon peel adds a subtle brightness. Perfect as an accompaniment to roasted chicken, fish, or as a light standalone meal, this pilaf comes together quickly with minimal effort. It is an excellent choice for weeknight dinners or as a refined addition to a holiday table, offering a textural contrast that enhances any meal.Ingredients
Directions
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Heat the butter or margarine in a 3-quart saucepan over medium heat.
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Add the uncooked rice, 1/2 cup of sliced green onions, and pine nuts to the pan.
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Stir constantly and cook for about 5 minutes, until the pine nuts are lightly toasted and golden brown.
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Pour in the chicken broth, add the grated lemon peel, and stir in the salt.
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Bring the mixture to a boil, stirring once or twice to prevent sticking.
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Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 14 minutes.
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Do not lift the lid or stir the rice during the simmering process.
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Remove the saucepan from the heat and let it stand, covered, for 5 to 10 minutes to allow the rice to steam.
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Uncover the rice and fluff it gently with a fork to separate the grains.
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Sprinkle the reserved 1/4 cup of sliced green onion tops over the pilaf before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 526.4kcal
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 6.7g34%
- Cholesterol 133.5mg45%
- Sodium 1421.5mg60%
- Total Carbohydrate 27.7g10%
- Dietary Fiber 1.7g7%
- Sugars 6.9g
- Protein 42.9g86%
* 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
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of water or broth to restore moisture.
Substitutions: You can substitute chicken broth with vegetable broth for a vegetarian version. If pine nuts are unavailable, toasted slivered almonds or chopped hazelnuts work well as alternatives.
Tips: Toast the pine nuts carefully as they can burn quickly. Keep the heat at medium-low when toasting to ensure even browning without scorching.
Variations: For added protein, stir in cooked chicken breast or shrimp during the last few minutes of heating. Fresh herbs like parsley or cilantro can be added along with the green onions for extra freshness.
