Rice Pilaf with Pignoli, Peas & Cheese
 
Prep time
Cook time
Total time
 
This is a side dish with a perfect bite. Savory basmati rice, orzo, and pignoli (pine nuts) married with onion, peas, and Parmesan cheese. Rice Pilaf with Pignoli, Peas, and Cheese is a homogenous bite of savory, crunchy, cheesy, and fresh.
Author:
Recipe type: Side dish
Cuisine: American
Serves: 4 servings
Ingredients
  • 2 Tablespoons olive oil
  • ½ cup sweet yellow onion, sliced in strips
  • 1 teaspoon garlic, minced
  • ¾ cup basmati rice, uncooked
  • ½ cup orzo, uncooked
  • 2 cups chicken broth
  • ½ teaspoon salt
  • Additions:
  • ¼ cup pignoli (pinenuts), toasted, substitute slivered raw almonds, or raw walnuts, pecans, also toasted
  • ½ cup frozen peas
  • ¼ - ½ cup Parmesan cheese, grated
Instructions
  1. I like to use my favorite Guardian Ware pot for this or you may use any 2.5 - 3-quart heavy bottomed pot with a lid.
  2. Heat olive oil over medium-low heat. Add onion and saute until golden, about 5 minutes. Stir occasionally so the onion browns but not burns.
  3. Add garlic. Cook for less than 1 minute, or until you can smell the garlic fragrance.
  4. Add rice and orzo. Cook for 2 minutes, making sure all the grains are coated in oil.
  5. Add broth and salt.
  6. Heat until boiling. Immediately reduce heat to medium-low.
  7. Cook for 12-15 minutes, until all the liquid, is absorbed.
  8. Remove the pan from heat. Let sit covered for 10 minutes.
  9. Add pignoli, cheese, and peas. Stir lightly until combined. Cover and let steep for an additional 10 minutes.
Notes
Before serving, feel free to add a couple Tablespoons chopped fresh Italian parsley or fresh chopped basil, if that's your flavor choice.
Recipe by At Mimi's Table at https://atmimistable.com/rice-pilaf-with-pignoli-peas-cheese/