Pine nut Pilaf

This recipe is on the inside cover of a pine nut clamshell container from great lakes international trading co (click here), I had all the ingredients on hand so made it as a side with grilled pork chops last night and it is great! I shouldn't be surprised since they bothered to put it on the cover hahaha, but I was surprised none-the-less. Pinenuts are expensive but sooooo worth it in this recipe - click here to see how to toast pine nuts to bring out even more fragrant nutty flavor. 

Apricot Pinenut Rice

 

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Author: Jill Wilkes

Ingredients

• 1 medium Onion, chopped
• 2 Tablespoons Olive Oil
• 1 cup Long Grain or Basmati Rice
• ½ teaspoon Salt
• 1 14oz can Chicken Broth
• ¼ cup Water
• ½ cup Great Lakes’ Dried Apricots, diced
• ⅓ cup Great Lakes’ Pinenuts, toasted
• 1 Tablespoon Basil
• ½ teaspoon ground Cumin
• pepper

Instructions

1. Cook onion in olive oil over low heat.
2. Add rice, salt, broth and water. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed).
3. Add apricots, cover and let stand for 5 minutes.
4. Stir in the pinenuts, basil and cumin.
5. Pepper to taste and serve.

note: I omitted the onion and it still has great flavor, and I used dried basil. Yum.