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Lemon Pine Nut Rice Recipe

This light and tangy rice dish is perfect for a satisfying summer meal. Try it with a side of sliced avocados or a tossed green salad with a balsamic vinaigrette dressing. The quantities listed in the ingredients section are meant to produce about four main dishes or six to eight smaller side dishes.


1 1/2 cups long grain rice (white or brown)
3 tablespoons extra virgin olive oil
1/4 cup pine nuts
6 tablespoons fresh lemon juice
1 medium red bell pepper, finely chopped
2 green onions, thinly sliced
2 cloves of garlic, finely chopped
1/4 cup finely chopped fresh parsley or cilantro
Sea salt and pepper, to taste


In a large pot, bring about 4 cups of salted water to a boil. Add the rice and boil until tender yet firm to the bite. Stir occasionally to make sure that rice does not stick to bottom of pot - it should take about 12 to 15 minutes. Once cooked, drain rice in a colander and set aside.

While cooking rice, warm up extra virgin olive oil in a large pan over medium heat. Add pine nuts and cook for about 2 minutes - be sure to stir them continuously. Add red bell pepper, green onions, and garlic, and cook for another 5 minutes or until vegetables are softened. Add rice and toss well.

Remove from heat and add lemon juice, parsley (or cilantro), salt, and pepper. Toss well.

Serve immediately. This light and delicious rice dish is best served warm, with some creamy avocado slices on the side. Enjoy!


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