Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts
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Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2-3 tbsp pine nuts
- 1 tbsp olive oil divided
- ½ onion diced, sweet yellow
- ¼ cup sun-dried tomatoes chopped
- Pinch crushed red pepper flakes
- 4-5 cloves garlic minced
- ¾ cup basmati rice
- 1 ½ cups chicken broth
- 2 tbsp parsley fresh
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
Instructions
- To toast your pine nuts, heat the same large saucepan you will cook your rice in over medium-low heat. Add the pine nuts to the DRY pot (you don't need oil) and cook, stirring often, until golden brown, about 3-4 minutes. Remove from the pot and set aside.
- Heat the half of the olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring frequently, for 3-4 minutes or until tender; add the sun-dried tomatoes and crushed red pepper flakes, then cook, stirring often, for 2 minutes. Pour into a small dish and set aside.
- Add the remaining olive oil to the large saucepan then add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the rice and cook, stirring often so the rice doesn't stick to the pan, for 3-4 minutes. Add the chicken broth and season with sea salt and white pepper, to taste. Bring to a boil then reduce heat to medium-low. Cover with a lid and let it cook for 20 minutes undisturbed.
- Remove the large saucepan from the burner without removing the lid and let it sit for 5 minutes.
- Carefully remove the lid and fluff the rice with a fork.
- Add the onion and tomatoes along with the toasted pine nuts and chopped parsley then season with sea salt and white pepper, to taste; stir until well combined and serve. Enjoy.
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