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
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