Baked Rice Pilaf
1 tbsp sesame oil
1 tbsp butter
½ cup onion, minced
½ cup carrot, grated
1 cup rice
½ cup pine nuts (optional)
2 tsp minced garlic
¼ tsp cumin
¼ tsp coriander
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp black pepper
¼ tsp dried parsley
¼ tsp thyme
½ tsp salt
1 bay leaf
1 ½ cups chicken stock
Preheat the oven to 350℉.
Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.
Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.
Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.
Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.
4 servings, 234 calories per serving
Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.
Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Hack: Use the leftover nuts in Roasted Asparagus with Pine Nuts, Scallion Pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!
