Ingredients
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½ cup pine nuts
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¼ cup butter
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2 ounces spaghetti, broken into small pieces
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¼ cup minced onion
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½ teaspoon minced garlic
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1 ¼ cups uncooked jasmine rice
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2 ¼ cups chicken broth
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salt and ground black pepper to taste
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2 tablespoons chopped fresh parsley
Directions
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Preheat oven to 350 degrees F (175 degrees C). Spread pine nuts on a baking sheet.
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Toast in the preheated oven until golden brown, about 12 minutes.
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Melt butter in a saucepan over medium-low heat. Increase heat to medium and stir in spaghetti; cook until coated with melted butter and lightly browned, 3 to 5 minutes. Add onion and garlic; cook until tender, about 2 minutes. Stir in rice; cook for 5 minutes.
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Pour broth into the saucepan. Bring to a boil; cover and cook until rice is tender until liquid has been absorbed, about 20 minutes. Season with salt and pepper.
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Mix toasted pine nuts and parsley into the rice mixture.
Nutrition Facts (per serving)
312 | Calories |
14g | Fat |
41g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 312 | |
% Daily Value * | |
Total Fat 14g | 17% |
Saturated Fat 6g | 29% |
Cholesterol 20mg | 7% |
Sodium 82mg | 4% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 7g | 14% |
Vitamin C 3mg | 3% |
Calcium 11mg | 1% |
Iron 2mg | 10% |
Potassium 109mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.