Brown Rice with Toasted Pine Nuts, Carmelized Shallots and Lemon Zest

This rice dish turned out really good. My husband told me that it’s his FAVORITE rice dish ever and my two kids had seconds. It was very simple to make and had so much flavor! It was a really nice side dish to the Chicken, Mushrooms and Artichoke Hearts in a Roasted Lemon Sauce (see recipe here).

  • 2 tbsp pine nuts
  • 1/2 tsp olive oil
  • 1 shallot diced finely
  • 1 tsp lemon zest divided in two
  • 1 cup of brown rice prepared per instructions (use vegetable or chicken stock to cook the rice – it’s much more flavorful). Also, add 1/2 tsp of lemon zest to rice while cooking.
  • 1 tsp butter
  • Salt and pepper to taste

While the brown rice is cooking, add pine nuts to a DRY skillet over medium heat. Toast the nuts stirring often, until they are golden brown 2-3 minutes. After the nuts are finished cooking, remove from pan and set aside. In the same pan add the olive oil over medium heat. Add the shallot and cook until soft and tender. They cook fast so stir them often.

Once rice is finished cooking, add pine nuts, shallots, the remainder of lemon zest, butter and salt and pepper to taste. Enjoy!

Click here for printable recipe - For the Love of Cooking.net

 

  Pin It

3 Responses to “Brown Rice with Toasted Pine Nuts, Carmelized Shallots and Lemon Zest”

  1. 1

    Anonymous — February 21, 2008 @ 7:13 pm

    Pam, How much uncooked rice did you use in the recipe? I love brown rice and this dish sounds great.

    (Got to your blog through my sister Barb, who is a friend of your mother! I’m making the tomato soup right now…. can’t wait!!)
    Carolyn

    [Reply]

  2. 2

    Anonymous — February 21, 2008 @ 11:27 pm

    Hi,

    I am glad you like the site. The tomato soup is wonderful! I am making this brown rice tonight with flank steak… it’s really good. I used enough brown rice for 4 people. Thanks for visiting the site. Pam

    [Reply]

  3. 3

    christina — October 1, 2012 @ 5:53 pm

    I just made this tonight to go with the paprika panko crusted chicken thighs. It’s lighter than I thought! I didn’t know how much rice to use so I used 2 cups. I doubled everything just because I didn’t know how much rice this recipe used (I figured only 1 cup?) I added garlic, and I’m glad I did. It seemed to give it extra flavor. Next time I will sprinkle fresh basil, parm cheese too? Great brown rice recipe!

    [Reply]

Leave a Comment