Vegan Rice Pilaf with Pine Nuts

Total time40 min

Prep time10 min

Cook time25 min

Toasted pine nuts bring a buttery crunch to every forkful of this fluffy rice pilaf, while finely diced shallot melts into the grains for savory depth. Long-grain white rice gets toasted first to bring out a faint nuttiness before it simmers low and slow until perfectly tender. A generous scatter of fresh flat-leaf parsley finishes things off with color and a bright, herby lift. It's an easy weeknight side or a dinner-party staple that comes together in one pot with minimal cleanup. This pilaf is a great fit for a vegan table, delivering all the comfort of a classic side without missing a beat.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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