Baked Rice with Pine Nuts

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.

what you need

What you need.

Cook the onion and garlic.

onions and garlic

Onions and garlic.

Then add the rice and cook it too.

add the rice to the onions and garlic

Add the rice to the onions and garlic.

Pour in the stock and bring to a boil.

add the chicken stock

Add the chicken stock.

While the rice is baking, toast the pine nuts.

toasted pine nuts

Toasted pine nuts.

Baked rice with pine nuts.

baked rice with pine nuts

Baked rice with pine nuts.

Ingredients

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

Method

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).

Meanwhile, in a small saucepan over medium heat, melt remaining butter. Add pine nuts and cook, stirring, for about 2 minutes or until evenly browned. Remove from heat and set aside.

Remove casserole from oven, add pine nuts and melted butter and stir through with a fork. Sprinkle with chopped fresh parsley.

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