Follow these steps for perfect results
pine nuts
toasted
vegetable stock
boiling
short-grain brown rice
uncooked
frozen green peas
cooked
fresh chives
chopped
fresh thyme
crumbled
granulated garlic
liquid aminos
Toast pine nuts in a dry saucepan over medium heat for 2-3 minutes, shaking constantly until lightly browned.
Set toasted pine nuts aside.
Combine vegetable stock and brown rice in a medium saucepan and bring to a boil.
Cover the saucepan, reduce heat to low, and cook for 40 minutes or until the liquid is absorbed.
Remove the saucepan from heat.
Gently fold in the cooked green peas, chopped fresh chives, and crumbled fresh thyme.
Stir in the granulated garlic and liquid aminos.
Top the rice mixture with the toasted pine nuts.
Serve immediately.
Expert advice for the best results
For a richer flavor, use chicken stock instead of vegetable stock (if not vegetarian).
Add a squeeze of lemon juice before serving for brightness.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve warm in a bowl, garnished with extra chives.
Serve as a side dish with grilled vegetables.
Serve as a light lunch.
Light and crisp.
Discover the story behind this recipe
Healthy eating
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