Rice With Pine Nuts or Walnuts

There are so many recipes here with rice and nuts but this a little different. Originally on mealsforyou.com.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 teaspoon dried thyme or 2  teaspoons fresh thyme
• 1⁄2 cup fresh parsley
• 1  bay leaf
•  cheesecloth
• 1  tablespoon olive oil
• 1 1⁄3 cups long grain rice
• 2 2⁄3 cups  vegetable stock
• 1⁄4 teaspoon salt (optional, to taste)
• 3  tablespoons  chopped walnuts or 3  tablespoons pine nuts
• 1  tablespoon unsalted butter or 1  tablespoon unsalted margarine
• 2  tablespoons sun-dried tomatoes, minced

Directions

1. Prehat oven to 350ºF.
2. Place first 3 ingredients in a piece of cheese cloth and tie with a string to make a bouquet garni.
3. Heat oil in a heavy saucepan over medium heat; saute rice 1 minute or until rice is opaque and oil is absorbed.
4. Stir in stock, salt and bouquet garni and bring to a boil. Immediately reduce heat to low and cover; simmer 20-25 minutes or until rice is tender and liquid is absorbed.
5. While rice is cooking, place walnuts or pine nuts in a shallow pan and toast in oven 5-7 minutes or until golden. Shake pan at 3 minute intervals.
6. Discard bouquet garni and fluff rice.
7. Stir butter, tomatoes and walnuts or pine nuts into rice.