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Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
40 mins
Servings: 4
Course: Side Dish
Cuisine: American

Ingredients

  • 2-3 tbsp pine nuts
  • 1 tbsp olive oil divided
  • ½ sweet yellow onion diced
  • ¼ cup of sun-dried tomatoes chopped
  • Pinch of Crushed Red Pepper Flakes
  • 4-5 cloves of garlic minced
  • ¾ cup basmati rice
  • 1 ½ cups of chicken broth
  • 2 tbsp fresh parsley
  • Sea Salt and Freshly Cracked Pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the remaining olive oil to the large saucepan then add the minced garlic and cook, stirring constantly, for 1 minute.
  4. 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.
  5. Remove the large saucepan from the burner without removing the lid and let it sit for 5 minutes.
  6. Carefully remove the lid and fluff the rice with a fork.
  7. 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.