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Jasmine Rice with Toasted Pine Nuts and Chives

Scott Phillips

Servings: 4

Buttery, toasty pine nuts add a hit of richness to your basic rice pilaf. Serve this simple side with grilled chicken or seared scallops.


  • 1 cup jasmine rice
  • Kosher salt
  • 3 Tbs. unsalted butter
  • 1/4 cup pine nuts
  • 2 Tbs. chopped chives
  • 2 tsp. lemon juice
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 160
  • Carbohydrates (g): 37
  • Fiber (g): 1
  • Protein (g): 4


  • Cook the rice according to package directions with a pinch of salt. Meanwhile, melt the butter in a small skillet over medium heat. Add the pine nuts and cook until the butter and nuts are browned, about 3 minutes. Combine with the rice and add the chives and lemon juice. Season to taste with salt and pepper.


Rate or Review


  • ellen3409 | 07/18/2015

    Good and easy to make. The nutty butter and toasted pine nuts create a rich flavor. A little more lemon juice - say 1/2 to 1 more teaspoons should be added to balance the flavors

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