Vegetarian Rice Pilaf with Pine Nuts

Total time40 min

Prep time10 min

Cook time25 min

This fluffy, buttery rice pilaf gets its savory depth from a diced shallot cooked low and slow until sweet and translucent, then toasted rice grains that soak up every bit of flavor as they simmer to tender perfection. Golden, toasted pine nuts add a rich crunch, and a scatter of fresh flat-leaf parsley brings a bright, herbaceous finish right before serving. Each fluffy forkful balances nutty, buttery richness with just the right amount of texture, making it a natural side for almost any main dish. It comes together in one pot with minimal fuss, and it's a solid pick to keep in your vegetarian dinner rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!