Rice and Pine Nut Pilaf

[barbogold]

Pine Nut Rice Pilaf
This recipe serves: 4


1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1 pinch paprika (optional)
2/3 cup converted rice (quick brown rice would be nice )
1 cup beef stock or water
salt to taste
freshly ground black pepper
4 tablespoons pine nuts, toasted



1. Preheat the oven to 350°F.
2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and paprika, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the stock and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt and pepper, fluff with a fork and top with toasted pine nuts.


Serving Size: 2/3 cup


Number of Servings: 4
Per Serving
Calories 179 Carbohydrate 27 g
Fat 6 g Fiber 1 g
Protein 5 g Saturated Fat 1 g
Sodium 80 mg

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