Rice with Pine Nuts
Rice with Pine Nuts
Arroz con PiñonesRice dishes such as this are called dry soups (sopas secas) because they feature an ingredient that is cooked in liquid, like a soup; but the rice is then cooked until the liquid is completely absorbed, or until "dry." Dry soups are usually served as a separate course. In the United States, we often eat rice as a side dish with the main course; serve it the way you prefer. Toasted pine nuts give the rice a rich flavor.
Ingrediënten
Makes 4 servings
- 1 tablespoon plus 1 teaspoon vegetable oil
- 2 tablespoons pine nuts
- 1 cup long-grain white rice
- 2 tablespoons finely chopped onion
- 3 cups canned fat-free reduced-sodium chicken broth
- ¼ teaspoon salt or to taste
- 1 tablespoon chopped fresh cilantro
Instructies
- Heat 1 teaspoon of the oil in a small skillet, and toast the pine nuts, stirring, until pale golden brown, about 1 minute.
- Immediately remove the toasted nuts to a plate to stop the toasting.
- (Pay close attention: the nuts can burn quickly.
- )
- Heat the remaining tablespoon of oil in a large pan over medium-high heat, and cook the rice and the onion, stirring, until aromatic, about 3 minutes.
- Add the broth and salt.
- Bring to a boil.
- Reduce the heat to low, cover and simmer the rice until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
- Remove the pan from the heat and let the rice stand 5 minutes.
- Stick a fork into the bottom of the pan to check for moisture.
- If just dry on the bottom, fluff the rice with the fork.
- If not dry, cover and stand 5 more minutes.
- Stir in the pine nuts a
