Saturday, May 14, 2016

Quick Fix: Lemon-Pinoli Rice Pilaf

This Lemon-Pinoli (Pine Nut) Rice Pilaf is a great way to use up leftover rice.  It comes together super-quick and is really delicious.  The lemon gives the rice some brightness and makes it perfect for pairing with fish or chicken while the Pinoli, or Pine Nuts, add a nutty flavor and crunchy texture.  I threw in some parmesan cheese, which added another dimension of nutty flavor to the mix.  This dish will work with any rice you have on hand and you can add any fresh herbs you like to marry it to your main dish.

Here's the link to the video:

Here's the recipe:

2 TBLS pine nuts*, toasted
2 Cups cooked rice
1 TBLS extra virgin olive oil
Juice of 1/2 a lemon
1/4 Cup parmesan cheese
1/4-1/2 tsp dill* (fresh would be really lovely, I used dried because that's what I had on hand)
salt to taste

Start by toasting the pine nuts over low heat in a skillet.  Remove the Pinoli from the pan and set them aside once they are toasted to a golden brown.

Increase heat to medium high and add olive oil - allow it all to heat up a bit.  Add rice, stirring in to break up any clumps.  Stir in dill, lemon juice and salt (to taste).  Cover and reduce heat to low.  Let it hang out for about 5 minutes, until heated through.  Turn off heat.  Sprinkle with parmesan cheese and pine nuts.  Stir to combine and serve hot.    

*Note: you can reserve a few pine nuts and some dill (if you are using fresh) if you like, to use as a garnish.

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