Basil and Pine Nut Pilaf

vegan gluten free brown rice and wild rice pilaf with fresh basil and pine nuts

This Basil and Pine Nut Pilaf is a really great recipe that uses up leftover rice. Thanks to Jessica  who gave us this recipe a few years back. It’s got nuts, fresh basil and garlic. Yum! Hang on to this recipe for a quick side dish this week.

~Jodi

 

Below are Jessica’s notes along with the recipe. Enjoy!

This is a brown and wild rice pilaf with a great blend of savory flavors – fresh basil and pine nuts…yum.  I have found that making pilafs with brown rice is much easier in a rice cooker.  You simply cook the rice in a flavorful broth and then toss in the rest of the ingredients after the rice is cooked.

2 cups brown rice (I prefer short grain)
¼ cup wild rice
4 cups chicken or vegetable broth
3 Tbsp olive oil
1 medium onion, finely chopped
4 large cloves garlic, minced
1/3 cup pine nuts, toasted
1/2 cup fresh basil (or more!), finely chopped
salt and pepper to taste

COOK RICE:  Place brown rice and wild rice into a rice cooker with the broth and turn it on.
SAUTE ONIONS/GARLIC:  When rice is soft, saute onion and garlic in oil in a large pan over medium-high heat until onions are translucent.
COMPILE PILAF:  Add the rice, toasted pine nuts, and basil to the onions and garlic.  Toss until well mixed.  Add salt and pepper to taste.

Note:  This recipe can also be made as a way to use up left-over rice.  To do so:  Pour 1/4 cup water or broth over 4 cups left-over rice and heat in microwave until warm.  If rice is especially dry, you may need to add additional water.  Saute onion in oil.  Stir sauteed onion, almonds and golden raisins into rice.  Add salt and pepper to taste.  Unless you cooked your rice in broth, using leftover rice may not be quite as flavorful as following the original recipe.

Note on toasting pine nuts:  put pine nuts in a pan over medium heat and once pan is hot, stir constantly until starting to brown and a nutty aroma is released.  This process makes nuts much more flavorful.

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