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Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley

Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley

by Pam on March 3, 2014

My kids both love rice so we seem to have it a lot here in my house. I keep trying to switch it up a bit so none of us get bored. I decided to sauté some garlic with the basmati rice before adding the chicken broth. I then tossed the cooked rice with plenty of fresh parsley and toasted pine nuts right before serving. The rice turned out excellent! We all loved it and thought the pine nuts gave it not only great flavor but great texture as well. I am looking forward to eating the leftovers for lunch tomorrow. It paired nicely with the chicken I served for dinner.

Heat the olive oil in a saucepan over medium heat. 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 2 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 and let cook 20 minutes.

While the rice is cooking, heat a dry skillet over medium low heat. Add the pine nuts to the dry skillet and cook, stirring occasionally, for 3-4 minutes or until the pine nuts are golden brown. Set aside.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with toasted pine nuts and chopped parsley then serve. Enjoy.



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Basmati Rice with Garlic, Pine Nuts, and Fresh Parsley




Yield: 6

Total Time: 30 min.



Ingredients:

2 tsp olive oil
3 cloves garlic, minced
1 cup uncooked jasmine rice
2 cups chicken broth
Sea salt and white pepper, to taste
2-3 tbsp toasted pine nuts
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a saucepan over medium heat. 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 2 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 and let cook 20 minutes.

While the rice is cooking, heat a dry skillet over medium low heat. Add the pine nuts to the dry skillet and cook, stirring occasionally, for 3-4 minutes or until the pine nuts are golden brown. Set aside.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with toasted pine nuts and chopped parsley then serve. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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