Pine nut and basil rice
Elevate your side dish game with this delightful Pine Nut and Basil Rice recipe! Combining the nutty richness of pine nuts, the aromatic freshness of basil, and the simplicity of perfectly cooked white rice, this dish is a flavorful addition to any meal. Quick and easy to prepare, it's an ideal choice for both weeknight dinners and special occasions. Enjoy a burst of texture and taste in every bite!
- 07 Jun 2024
- Cook time 30 min
- Prep time 5 min
- 2 Servings
- 5 Ingredients
This Pine Nut and Basil Rice recipe is a delightful blend of nutty flavors and fresh herbs. It's a simple yet elegant dish that can complement a variety of main courses or be enjoyed on its own. With just a handful of ingredients including pine nuts, basil, and white rice, this recipe is perfect for those looking to create a quick and nutritious meal.
Ingredients:
Instructions:
- Measure out all ingredients beforehand.
- Chop the basil leaves into small pieces.
- Heat a medium saucepan over medium heat.
- Add the pine nuts to the dry pan and toast them, stirring frequently, until they are golden brown and release a nutty aroma. This should take about 2-3 minutes. Be careful not to burn them.
- Remove the toasted pine nuts from the pan and set them aside.
- In the same saucepan, add the olive oil and heat over medium heat.
- Add the rice and stir to coat with the oil. Cook for about 1-2 minutes, stirring frequently, until the rice becomes slightly translucent.
- Add the water and bring to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the water has been absorbed and the rice is tender.
- Once the rice is cooked, turn off the heat and let it sit covered for an additional 5 minutes.
- Fluff the rice with a fork to separate the grains.
- Gently stir in the toasted pine nuts and chopped basil leaves, making sure they are evenly distributed.
- Transfer the pine nut and basil rice to a serving dish.
- Serve warm as a side dish or as a part of your favorite meal.
Tips:
- Toast the pine nuts: Toast the pine nuts in a dry skillet over medium heat until they turn golden brown, about 3-5 minutes. This will enhance their flavor and add a nice crunch to the dish.
- Use fresh basil: For the best flavor, use fresh basil leaves. Dried basil will not give the same vibrant taste and aroma.
- Season to taste: Feel free to add a pinch of salt and pepper to taste. You can also sprinkle some grated Parmesan cheese for an added layer of flavor.
- Rinse the rice: Rinse the white rice under cold water before cooking to remove excess starch and achieve a fluffier texture.
- Let the rice rest: After cooking, let the rice sit covered for a few minutes to allow it to finish steaming and to absorb all the flavors.
Your Pine Nut and Basil Rice is now ready to serve! Enjoy this aromatic and flavorful dish as a side or a main course. The combination of toasted pine nuts and fresh basil will surely elevate your meal, adding a unique and delicious twist to traditional rice dishes.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 4.58g | 3% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 1.07g | 3% |
| Sugar 0.65g | 1% |
| Fat | |
| Fat 16g | 19% |
| Saturated 1.51g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 8ug | 1% |
| Choline 12mg | 2% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 2.05mg | 13% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.68mg | 1% |
| Vitamin E 1.63mg | 11% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 2.34mg | 21% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 140mg | 4% |
| Selenium, Se 4.74ug | 9% |
| Sodium, Na 3.57mg | 0% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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