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A tasty & low-calorie meal that makes great use of your garden herbs, this herb and pine nut pilaf is one of those fantastic make-something-out-of-nothing dishes. It cooks easily in one pot, and only needs rice, fresh herbs, stock, nuts and an onion.
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Though to have originated in India or Iran, pilaf is a rice dish with a specific cooking method. Namely, it starts with sauteeing onion, adding uncooked rice, then simmering the whole lot in a stock (aka broth).
Substitutions are easy when cooking a pilaf as this is a versatile type of dish. You can make it vegan or vegetarian by swapping vegetable stock for meat-based stock. To make it lower in fodmaps, use the green part of a leek instead of garlic and onion.
Here’s how I make it.
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Gather your fresh ingredients- from the garden if you can! This time I’m using parsley, perennial basil and a little bit of tarragon from my backyard. Choose your herbs carefully, and be mindful that you’ll only need a small amount if using strong herbs like dill or tarragon. Chop the onion and fry until it is semi-translucent, then add the garlic and fry for a few more minutes.
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Meanwhile, dry-fry your nuts over a low heat until they are toasted (but not burnt).
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Add the rice to the pan, stirring to make sure it is all coated with oil. Then add the stock plus salt & pepper and mix well, then bring to the boil. Reduce the heat & simmer until the liquid has reduced and the rice is cooked through. Stir frequently so it doesn’t catch.
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While the liquid is reducing, chop the herbs. When the rice is just a couple of minutes away from being ready to serve, add the herbs to the pan and mix through. Cook a further couple of minutes.
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Herb & Pine Nut Pilaf
Equipment
- 1 large saucepan
- 1 non-stick saucepan
Ingredients
- 4 tbsp olive oil
- 4 cloves garlic
- 1 large brown or white onion, finely chopped
- 1.5 cups rice
- 3 cups chicken stock vegetable or beef stock can be used instead
- 1 tbsp fresh chives, finely chopped
- 1 cup fresh herbs, finely chopped
- 1/2 lemon
- 100 grams pine nuts
- salt & pepper to taste
Instructions
- Heat oil in a large saucepan over medium heat.
- Cook the onion, stirring, for 5 mins or until it softened & semi-translucent.
- Add the garlic and cook a further 3 minutes.
- Add the rice and mix it thoroughly, making sure it is all coated with oil.
- Add the stock to the pan, and turn the heat up. Bring to the boil.
- Reduce the heat to low. Cook for 12-15 minutes or until the rice is tender and a couple of minutes away from being ready to serve.
- In the meantime, roast the pine nuts on a tray in the oven or dry-fry them in a non-stick saucepan. This should take about ten minutes.
- Add the chives, lemon zest and herbs to the rice mixture.
- Cook for 2-3 mins or until herbs have softened.
- Remove the pan from the heat. Stir in most of the roasted pine nuts. Squeeze the lemon on and mix through. Season to taste.
- Plate up and garnish with extra pine nuts & lemon slices.