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Rice Pilaf with Pine Nuts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant rice pilaf with pine nuts is a versatile, dairy-free side dish that brings a sophisticated touch to any meal. By gently sautéing the onions and coating the grains in oil before simmering, you achieve a wonderfully fluffy texture and a subtle, savoury depth. The addition of toasted pine nuts provides a delightful crunch and a nutty aroma that elevates the humble long-grain rice into something truly special.

Perfect for pairing with roast chicken, grilled fish, or Mediterranean-style vegetables, this recipe is a reliable staple for those seeking a light yet satisfying accompaniment. Because it uses simple store-cupboard ingredients and minimal prep time, it is an ideal choice for busy weeknights when you want a homemade dish that feels a little more refined than plain boiled rice.

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Ingredients for Rice Pilaf with Pine Nuts

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 190g long-grain white rice

  • 350ml low-salt chicken broth

  • 120ml pine nuts, toasted if desired

How to make Rice Pilaf with Pine Nuts

Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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