Pine Nut Rice Pilaf

This recipe serves:  2 4 6 8

1 teaspoon butter, unsalted
1/3 cup finely chopped onions
1 pinch paprika (optional)
2/3 cup converted rice
1 cup beef stock or water
salt to taste
freshly ground black pepper
4 tablespoons pine nuts, toasted
1. Preheat the oven to 350°F.

2. In a small ovenproof pot, melt the butter over medium-low heat. Add the onion and paprika, and cook for 3 to 4 minutes, until the onions become translucent but not brown.

3. Add the rice and stir to coat evenly with butter. Cook for 3 to 4 minutes.

4. Add the stock and bring to a boil over high heat.

5. As soon as the stock comes to a boil, cover the pot and place in the oven for 18 minutes.

6. Add the salt and pepper, fluff with a fork and top with toasted pine nuts.

Serving Size: 2/3 cup

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