A simple and delicious rice pilaf recipe that is sure to please even the pickiest eaters. It complements almost any dish.
Ingredients
- pine nuts: 0.5 cup
- butter: 0.25 cup
- ounces spaghetti, broken into small pieces: 2 piece
- onion: 0.25 cup (minced)
- garlic: 0.5 tsp (minced)
- ¼ cups uncooked jasmine rice: 1 piece
- ¼ cups chicken broth: 2 piece
- salt and ground black pepper: (to taste)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
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Toast in the preheated oven until golden brown, about 12 minutes.
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Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
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Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
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Mix toasted pine nuts and parsley into the rice mixture.
