Rice Pilaf With Peas And Pine Nuts Recipe - Cooking Index
Rice Pilaf With Peas And Pine Nuts Recipe - Cooking Index
A versatile side dish that goes well with chicken, fish or pork. The recipe doubles or triples easily to feed a family, guests, or to freeze for use another time.
Type: Rice| 1 tablespoon | 15ml | Butter |
| 1/2 | Onion - finely chopped | |
| 3/4 cup | 120g / 4.2oz | Long-grain white rice |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 2 cups | 474ml | Canned chicken broth |
| 1/2 cup | 118ml | Frozen peas |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Toasted pine nuts |
Melt butter in heavy medium saucepan over medium heat. Add chopped onion and saute until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes.
Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.
This recipe yields 2 servings.
Source:
Bon Appetit, December 1991
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