We prefer our brown rice on the chewy side rather than al dente, so we boil it longer adding a little water as necessary. Adjust the addition of the pine nuts to your boiling time preference.
In a skillet toast raw rice until golden brown, remove to a saucepan of water and add bay leaf, cinnamon stick and salt to taste. While the rice cooks prepare pinenuts in the same skillet: toast pine nuts over medium heat until beginning to brown, add butter, then cardamom. REMOVE FROM HEAT. Stir to coat pine nuts.
When rice has boiled of its total time, add the pine nut mixture, remove the cinnamon stick, bay leaf and stir well. Cover and return to a simmer until rice is tender. Remove from heat and let steam for 10 to 15 minutes. Serve warm.
White long grain jasmine rice may be substituted. Pine nut mixture needs to be in simmering rice a minimum of 5 minutes before removing from heat.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 6|
|Calories from Fat: 319 (72%)|
|Amt Per Serving||% DV|
|Total Fat 35.4g||47 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 81mg||25 %|
|Sodium 218.7mg||8 %|
|Potassium 146.8mg||4 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.9g|
|Protein 3.9g||6 %|
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Calories per serving: 445
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