Sunday, April 02, 2006

Recipe for Brown and Wild Rice with Pine Nuts and Thyme


Today is the first day of *Daylight Savings Time* in the U.S., that annual lunacy that makes us force our bodies to adapt to new time schedules. I hate Daylight Savings Time with a passion. For me, I just get to where I am waking up naturally because it's a little lighter in the morning, and then the change to daylight savings time comes. Personally I wish we would do away with it.


Ok, enough ranting about that. I've been promising this recipe and I'm finally getting it posted. This is one of the things I made for my stepmother's birthday party, and also for the Utah Food Blogger's dinner, and it was well received at both. I used Bob's Red Mill Brown and Wild Rice mix, which I thought was superb, but you could use any brown and wild rice mix that's not *instant* rice.


This recipe is very similar to the one for Brown Rice with Cashews and Herbs that I posted earlier. I used the Macadamia Nut Oil to saute my rice in this recipe too, but you could easily substitute olive oil or even butter if you don't have Macadamia Nut Oil.

Brown and Wild Rice with Pine Nuts and Thyme
(Recipe adapted from
How to Cook Everything, 4 servings)

1 1/2 T Macadamia nut oil or olive oil
1 small onion, finely diced
1 cup brown and wild rice mix
3/4 cup pine nuts, toasted in dry pan for about 3 minutes
2 bay leaves
1/4 tsp. (or more) dried thyme
(or use about
1 tsp. fresh thyme leaves)
salt and fresh ground black pepper to taste
2 cups chicken stock


Put pine nuts in heavy frying pan over high heat and toast for about 3 minutes, shaking pan so they don't get too brown.

In large heavy pan with a tight fitting lid, saute onion in oil until softened. Add rice and saute 2-3 minutes, stirring so it does not get too brown. Add pine nuts, herbs, salt, pepper, and chicken stock and bring to a boil.


Turn heat to very low, cover and cook for about 50 minutes. (Check your rice package to see what the recommended cooking time is.) After 50 minutes, check rice. It should be slightly chewy with all the liquid absorbed when it's done. Add more liquid if needed to cook longer. When rice seems done, turn off heat and let stand 10 minutes. Serve hot.



South Beach Suggestions:
This would be a good side dish for phase two or three of the South Beach Diet. At the two dinners I mentioned, I served this with Very Greek Grilled Chicken and Curried Chicken on the Grill with Cilantro Chutney. I think it would also taste great with Grilled Szechuan Shrimp and Vegetables.
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2 comments:

  1. Yums! You are so right ... pine nuts go well with almost anything. I've had it two times in a week and I could still eat more! Wonderful recipe, Kalyn!

    ReplyDelete
  2. What a great combination. Love pine nuts with rice.

    ReplyDelete

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