I love and tolerate rice very well, so I serve it as a side dish quite frequently. I'm really happy when I find another way to fix this dinnertime staple. I've really grown to love basmati rice. I had never had it before we went to a local pan-Mediterranean restaurant this past year (for those who live in St. Cloud, it's Cafe Renaissance, one of our favorite restaurants!). They serve saffron basmati rice with many of their dishes. I was smitten. I don't know what it is, but it has this glorious nutty flavor that I just love. I could probably eat it by itself with a little salt and butter, but I found this recipe from Cooking Light and had to try it. I did make some FODMAP modifications and here are the delicious results. If you are allergic to nuts you can use sunflower nuts (hulled sunflower seeds) in place of the pine nuts. They make a fine substitution.
First, melt the butter in a large saucepan.
Saute the rice until it is lightly browned. This adds even more toasty flavor.
Add the chicken broth and seasonings and bring to a boil.Reduce heat to low and cover. Simmer 15 to 20 minutes, or until rice is tender and the liquid has been absorbed.
Meanwhile, toast the pine nuts. I use a dry, small, non-stick skillet over low heat. Stir frequently and watch that the nuts don't burn.
Once the rice is done, stir in the scallions, Parmesan cheese and pine nuts.
I served this with Baked Salmon, a romaine and spinach salad with Parmesan cheese and a glass of pinot grigio.
Herbed Basmati Rice
Adapted from Cooking Light
1 tablespoon butter
1 cup uncooked basmati rice
2 cups Low-FODMAP Chicken Broth or Stock
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 sliced scallions (green parts only)
1/4 cup pine nuts (or sunflower nuts), toasted
3 tablespoon grated Parmesan cheese
- Heat butter in a large saucepan over medium-high heat. Add rice to pan, saute 2 minutes or until rice is lightly toasted.
- Add broth to saucepan and bring to a boil. Stir in basil, salt, thyme and pepper. Cover, reduce heat to low and simmer 15 to 20 minutes, or until liquid is absorbed and rice is tender.
- Remove from heat and stir in the scallions, pine nuts and Parmesan cheese. Serve.
*Recipe updated 5/9/16.