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Kalyn's Kitchen

Basil and Parmesan Rice with Pine Nuts

When you have fresh basil, this Basil and Parmesan Rice with Pine Nuts is really a treat. Or make Cauliflower Rice with Basil, Parmesan, and Pine Nuts if you want a low-carb version. Use Grain Recipes to find more recipes like this one.

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Over the long holiday last weekend I had some friends over for dinner, and this was one of the things I tried out on them. My friends are so nice about eating my experiments, even the ones that turn out to be not quite blogworthy. Luckily that wasn’t a problem with this dish.

It’s a continuation of the theme of Parmesan and pine nuts that worked out so well on the stir-fried green beans, but with the wonderful addition of chopped fresh basil stirred in right before serving. This wouldn’t be worth making with dried basil, but when you have fresh basil in your garden, it’s delightful.

You may not realize that basil is considered one of the World’s Healthiest Foods, but the flavonoids and volatile oils in basil have both been proven to have health benefits. The flavonoids have anti-bacterial properties, and the volatile oils have anti-inflammatory effects. Basil also contains vitamin A, magnesium, iron, calcium, potassium, and vitamin C. Fresh basil should be added at the very end of the cooking process for maximum flavor. Basil can be frozen, which means it makes good sense to grow your own and preserve it to keep that basil flavor going all winter.

More Tasty Recipes for Basil Fans:

Spinach and Basil Pesto
Basil Pesto with Lemon (and 10 Ideas for Using Basil Pesto)
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs
How to Freeze Fresh Basil (and Ideas for Using Frozen Basil)

Basil and Parmesan Rice with Pine Nuts

When you have fresh basil, this Basil and Parmesan Rice with Pine Nuts is really a treat.

Ingredients:

  • 1/3 cup toasted pine nuts
  • 1 T olive oil
  • 1 C long-grain white rice
  • 2 cups homemade chicken stock or canned chicken broth
  • 1/3 cup Parmesan cheese
  • 1/3 cup or more fresh basil, finely chopped

Directions:

  1. In heavy dutch oven type pan, brown rice in olive oil over high heat for 2-3 minutes, until rice is starting to look slightly toasted.
  2. Add chicken stock (I use homemade chicken stock ) and bring to a boil. (Stock will spatter when it’s added to the hot pan, so be careful.)
  3. When stock starts to boil lower heat, cover pan with tight-fitting lid and simmer 20 minutes. After that much time, check to be sure all the liquid is absorbed.
  4. When it is, turn off heat and let rice sit 5 minutes.
  5. While rice sits, toast pine nuts in dry skillet until slightly browned, about 2 minutes. Shake pan a few times and watch them closely so they don’t get too brown.
  6. Wash basil, spin dry, then chop finely with chef’s knife.
  7. After the rice sits for 5 minutes, fluff with a fork, stir in Parmesan, chopped basil, and pine nuts and serve immediately. (This does not reheat well, since it loses that fresh basil flavor when it’s reheated, so you’ll have to eat it all, which probably won’t be much of a problem.)

Notes:

Use Uncle Ben’s Converted Rice for low-glycemic diets.

Recipe adapted from Epicurious.com.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Basil and Parmesan Rice with Pine Nuts is too high in carbs for a low-carb diet, but you can make Cauliflower Rice with Basil, Parmesan, and Pine Nuts if you want a low-carb version.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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30 comments on “Basil and Parmesan Rice with Pine Nuts”

  1. Thanks for this post.

  2. I like the information that you included in this post. I will be able to use some of it.

  3. Amy, basil and parmesan are two of my favorite flavor combos too! Thanks.

    Maria, you are too sweet, thank you.

    Cookie baker Lynn, I do hope you like it!

    Amy from Pittsburgh, wow, you just made my day! Sometimes I wonder if any of my recipes are “kid friendly.” (That’s a section of the recipe archives I need to work on!) I am so happy to hear that it’s a thumbs up! It sure was for me.

  4. I made this twice in the past week. It is so delicious! My picky 4-year-old gave it “thumbs up to infinity!” I don’t see how one could get a higher rating than that 🙂

    I love your blog. Thank you for putting so much time and love into it.

  5. Wha a delicious way to change up a plain rice dish! I love pine nuts and basil, both, so I’m putting this one in my “to make” file. Thanks!

  6. I agree with Sammy, so it´s a must try with me, as usual with your fantastic recipes. 🙂

  7. This looks delicious! I love the basil, parm, and pine nut combo, a definite keeper for me. Thanks!

  8. Elizabeth, isn’t it great when the basil starts to take off and you can dream up great ways to use it. I usually cheat and buy a few big plants to get me started!

    Tammy, I think you could just make the rice in the bag and toast the pine nuts while the rice is cooking. Then I’d just mix the basil, parmesan, and pine nuts into the rice. I don’t think you’d need chicken stock or olive oil with that type of rice. Let me know how it turns out!

    Johanna, thanks. The only time I ever used dried basil is for roasting tomatoes or in long-cooked sauces. I agree, fresh basil just smells like summer.

  9. looks delicious – and you are so right that it would not be the same with dried basil – fresh basil looks and smells of summer!

  10. I like to make the Uncle Bens 90 second Whole Grain Brown rice in the little bag. I’m wondering how this delicious sounding recipe would be made if I were to use one of my bags.

    I’m thinking that I can put all of the ingredients (except for the chicken stock… or maybe using a small amount for flavor) directly into a sauce pan just for 5 minutes or so. Do you think any other ingredients (like the olive oil) would need to be adjusted?

    Tammy from W. Palm Beach, FL

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