Ingredients

  • 2 tablespoons butter
  • 4 tablespoons chopped onions
  • ¼ cup pine nuts
  • 1 cup converted rice
  • 1 ½ cups water
  • 2 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 bay leaf
  • Salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      286 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 15 milligrams cholesterol; 5 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat the oven to 400 degrees.
  2. Melt 1 tablespoon of the butter in a heavy saucepan and add the onions and pine nuts. Cook, stirring, until wilted. Add the rice, water, thyme, bay leaf and salt and pepper.
  3. Bring to a boil, stirring, making sure there are no lumps in the rice. Cover with a close-fitting lid and place in the oven.
  4. Bake for 17 minutes, remove the cover and discard the thyme and bay leaf. Using a fork, stir in the remaining butter and blend well.

About 30 minutes

Dining and Cooking