Low Iodine Rice Pilaf with Pine Nuts

Total time40 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use 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 butter
Chef's tip
Use 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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