Fluffy long-grain rice gets toasted with softened shallot until every grain turns fragrant and opaque, then simmers low and slow in savory broth until perfectly tender. A quick pan-toast turns the pine nuts deep golden and nutty, and a scatter of fresh parsley at the end brightens up the whole pot with color and freshness. It's a naturally simple side dish, no bready fillers or hidden starches involved, just rice, aromatics, and good technique. This one comes together easily on a weeknight but looks composed enough for a holiday table, and it's a reliable option to keep on hand for a gluten free spread.
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Melt 2 tbsp butter in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Add the rice and stir to coat every grain in the butter. Toast, stirring frequently, until the grains turn opaque and smell faintly nutty, about 2 minutes.
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