Low Iodine Rice Pilaf with Pine Nuts
Total time40 min
Prep time10 min
Cook time25 min
4.7(12)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium shallot, finely diced
- 1 cup long-grain white rice
- 1 ¾ cups low-sodium chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup pine nuts
- 1 tsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- 1
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.
- 2
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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