Here’s a different way to cook rice, especially useful if you have trouble making rice on the stove top. I made it because I like pine nuts and because the oven was on to make something else anyway.
This is another recipe that I don’t have the original source for. I’d like to have whatever book provided this and the Bananas and Grapes with Lime recipe, in case there were other winners in there that I missed. It is such a pressure-filled experience any time I try to pare down my collection of recipe books: What if my taste in foods changes and I can miraculously stomach blue cheese/beets/lima beans all of a sudden? Have I gotten rid of the most excellent recipe with that ingredient because of my previous dislike?
Okay… I am over it. Mostly because what actually happens is that I give the books away, and am able to go and visit them every once in a while.
What to do:
Get the ingredients.
Cook the onion and garlic.
Then add the rice and cook it too.
Pour in the stock and bring to a boil.
While the rice is baking, toast the pine nuts.
Baked rice with pine nuts.
1-1/2 Tbsp butter
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 cup uncooked long grain rice
1-1/2 cups chicken stock
1/2 tsp. salt
1/3 cup toasted pine nuts
2 Tbsp chopped fresh parsley
In a saucepan over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook, stirring, about 3 minutes, or until the onion is softened. Add the rice and stir to coat in the melted butter. Cook, stirring often, until the rice starts to become translucent (approximately 3 more minutes).
Pour in chicken stock, add salt and bring to a boil. Transfer the mixture to an ovenproof casserole and bake, covered, for 20 minutes at 400°F (or until all liquid is absorbed).