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Ingredients
2 tablespoons butter
4 tablespoons chopped onions
¼ cup pine nuts
1 cup converted rice
1 ½ cups water
2 sprigs fresh thyme or ½ teaspoon dried
1 bay leaf
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
41 grams carbs; 15 milligrams cholesterol; 290 calories; 3 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 1 gram fiber; 384 milligrams sodium; 5 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Melt 1 tablespoon of the butter in a heavy saucepan and add the onions and pine nuts. Cook, stirring, until wilted. Add the rice, water, thyme, bay leaf and salt and pepper.
- Step 3
Bring to a boil, stirring, making sure there are no lumps in the rice. Cover with a close-fitting lid and place in the oven.
- Step 4
Bake for 17 minutes, remove the cover and discard the thyme and bay leaf. Using a fork, stir in the remaining butter and blend well.
Private Notes