MARIE STUMPHAUZER, FNTP

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RICE & PINE NUTS

Marie Stumphauzer, FNTP

Does someone you know make a recipe that, no matter how exacting you are in following their formula, it never turns out the same for you? Happens to me for sure. One example is my mom’s Rice & Pine Nuts. She deftly prepares it on the stove and, try as I might - even with her looking over my shoulder telling me exactly what to do, I still can’t replicate the same deliciousness using that cooking method. It just doesn’t taste quite the same. She truly has the special touch!

Living out of state and away from her for many years, I was determined to figure out how to make this buttery dish for those times when I wasn’t home to enjoying her creations. I finally landed a close, respectable second using a pressure cooker (though mom’s version will always and forever be the best). I hope you get to taste my mom’s cooking one day but in the meantime, I think you’ll really enjoy this next best thing.

Servings: 4 servings

Prep time: 10 minutes

Cook time: 35 minutes

Skill level: Easy

INGREDIENTS

  • 1 Tablespoon BUTTER

  • 1 Tablespoon OLIVE OIL

  • 1/2 cup PINE NUTS, properly prepared

  • 1 small ONION, chopped

  • 1/2 teaspoon SALT >or< Vegeta (see notes), optional

  • 1 cup long grain WHITE RICE

  • 2 cups CHICKEN BROTH

DIRECTIONS

  1. In pressure cooker, melt butter and olive oil over medium heat or using the sauté function.

  2. Sauté onion until barley clear and pine nuts until they are lightly toasted. Stir frequently and watch closely as neither should brown.

  3. Lightly salt, if desired.

  4. Mix in rice and sauté until rice just begins to become opaque.

  5. Add broth (careful, it will sizzle and may spit a bit) and mix well.

  6. Turn off sauté function.

  7. Cover with pressure cooker lid and seal. Select rice cooking function (if available on your appliance) or cook under pressure for 25 minutes.

  8. Allow it to naturally release the pressure for 5-10 minutes, then carefully dissipate any remaining pressure manually.

  9. Remove lid, stir, and keep warm until ready to serve.

  10. Refrigerate any leftovers.

NOTES/VARIATIONS

  • Even if you increase the servings, the cook time remains the same.

  • A secret to this rice tasting amazing is to use Carolina brand Extra Long Grain rice. It truly does make a difference.

  • My mom uses Vegeta (and swears by it) but I caution you, if you do opt to try this ingredient, read the label and consider taste testing it first (giving your body a couple of days to let you know if it’s ok for you). Why? Because at least one of the versions of this seasoning has MSG and/or other ingredients that are not agreeable for some. The company does have a product that claims “no added MSG” but still, some remain sensitive to it - possibly due to other ingredients or flavor enhancers. A third “natural” Vegeta in their line-up called “Natur” is supposed to be free from any concerning ingredients but there is a difference in taste from the original. For some, none of this is an issue, but for many (including those who have problems with swelling and headaches), it’s best to stick with plain old salt. Don’t worry, the dish will still be wonderful. Really.

  • If you want to change up the flavor profile a bit, substitute Greek Seasoning for the salt or sprinkle it on top as a garnish before serving.

  • If you can, try to properly prepare the pine nuts before using. Read this to understand why.

  • If you don’t tolerate dairy well, keep these things in mind:

    • Even many who can’t eat dairy at all without significant repercussions can often still have quality (e.g.: grass fed/organic) butter.

    • Those who still can’t manage butter, regardless of the quality, often do just fine with Ghee.

    • Those who don’t do well with cow’s milk Ghee can sometimes do Goat’s milk Ghee.

    • For those who absolutely can’t do any form of butter/ghee whatsoever, olive oil works just fine!

  • Unless the directions on the package of rice explicitly state, I do not rinse or soak my rice first for this recipe.

  • This dish is called for in the Deluxe Lazy Gyro Casserole and pairs well with Grilled Lamb Chops, Greek Chicken, or any dish that has a Greek or Middle Eastern flair.

  • As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.

CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Toasted pine nuts | Flickr - Photo Sharing! flickr.com.jpeg.

My mom deserves the credit for this recipe. I simply modified it to accommodate dietary sensitivities and using a cooking method I couldn’t screw up (you laugh, but it’s true!).