Google+

Garlic Rice with Sun-Dried Tomatoes and Toasted Pine Nuts

While I was planning for the Apricot Chicken dish, I wanted to serve it with something more flavourful than ordinary white rice. I then recall I read from For The Love of Cooking recipe by Pam, that she has created this humble looking rice dish called Garlic Rice with Sauteed Onions, Sun-dried Tomatoes and Toasted Pine Nuts and it looks “attemptable”. Sometimes I don’t know how my mind works but I have a sense of combining dishes when serving them together so I’d thought this garlic rice might go well with my Apricot chicken. It went really well and I was grateful I bookmarked Pam’s recipe.
Recipe adapted from For the Love of Cooking.
Ingredients:
  • 2-3 tbsp pine nuts
  • 1 tbsp olive oil, divided
  • 1/2 sweet yellow onion, diced
  • 1/4 cup of sun-dried tomatoes, chopped
  • Pinch of crushed red pepper flakes
  • 4-5 cloves of garlic, minced
  • 3/4 cup basmati rice
  • 1 1/2 cups of chicken broth
  • 2 tbsp fresh parsley
  • Sea salt and freshly cracked pepper, to taste

 

Steps:
  1. To toast your pine nuts, heat the same pot 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 pot 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 pot 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.
  3. 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. 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.
Cooksnaps

Leave a Reply

Your email address will not be published. Required fields are marked *


*

Google+