Rice With Pine Nuts or Walnuts |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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There are so many recipes here with rice and nuts but this a little different. Originally on . Ingredients:
1/4 teaspoon dried thyme or 2 teaspoons fresh thyme |
1/2 cup fresh parsley |
1 bay leaf |
cheesecloth |
1 tablespoon olive oil |
1 1/3 cups long grain rice |
2 2/3 cups vegetable stock |
1/4 teaspoon salt (optional, to taste) |
3 tablespoons chopped walnuts or 3 tablespoons pine nuts |
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine |
2 tablespoons sun-dried tomatoes, minced |
Directions:
1. Prehat oven to 350ºF.
2. Place first 3 ingredients in a piece of cheese cloth and tie with a string to make a bouquet garni.
3. Heat oil in a heavy saucepan over medium heat; saute rice 1 minute or until rice is opaque and oil is absorbed.
4. Stir in stock, salt and bouquet garni and bring to a boil. Immediately reduce heat to low and cover; simmer 20-25 minutes or until rice is tender and liquid is absorbed.
5. While rice is cooking, place walnuts or pine nuts in a shallow pan and toast in oven 5-7 minutes or until golden. Shake pan at 3 minute intervals.
6. Discard bouquet garni and fluff rice.
7. Stir butter, tomatoes and walnuts or pine nuts into rice.
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