We had these Salmon Cakes and Caesar Salad for dinner with the Herbes de Provence rice.... all recipes from the blog Eating, Etc. and every recipe outstanding! I loved dinner that night.
Eating, Etc. uses brown basmati rice in her recipe, and I would have loved to, but I ran out of that a while ago and I can't get it here. So, I just used regular grocery-store brown rice, and it was still amazing. You can do this recipe on the stove or in a rice cooker. For rice cooker instructions, check Eating Etc's original post (link below).
Rice with Herbes de Provence & Pine Nuts
from Eating, Etc.
1 cup uncooked brown rice
2-1/2 cups low-sodium chicken broth
1 Tablespoon herbes de Provence
1 Tablespoon butter
splash or two of chardonnay wine, optional
1/3 cup toasted pine nuts
1 teaspoon fresh lemon zest
salt & pepper, optional
1) In a medium saucepan, over high heat, stir together rice, chicken broth, herbes de Provence, butter, & wine until simmering.
2) Reduce heat to low, cover (no peeking!), and cook about 35-40 minutes or until all liquid has been absorbed.
3) In a small dry skillet, over medium-high heat, toast pine nuts, stirring constantly until golden brown.
4) Stir toasted pine nuts & lemon zest into rice mixture and serve immediately.
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