Fluffy brown rice is tossed with plump Goldenberries and buttery pine nuts to make an elegant side dish. You can also serve atop a bed of green vegetables for a well-rounded, plant-based meal.
1½ Cups Long-Grain Brown Rice
Black Pepper, to taste
Preheat oven to 375 degrees F. Rinse the rice well and set aside.
Heat the coconut oil in a large oven-proof skillet over medium heat. Add the shallots and cook for 2-3 minutes until translucent. Mix in the rice and cook for a minute longer‚ stirring. Pour in 2½ cups water‚ ½ teaspoon sea salt‚ 1/8 teaspoon black pepper‚ and stir in most of the Goldenberries. Cover with a tight-fitting lid and bring to a simmer. Add the rosemary and disperse the remaining Goldenberries on top‚ fasten the cover on top again‚ and place in the oven. Bake for 65-70 minutes or until rice is cooked through and tender.
While the rice is cooking‚ toast the pine nuts: warm a small skillet over medium-low heat. Add the pine nuts‚ and cook for a few minutes until fragrant and golden brown‚ tossing consistently to prevent burning. Remove from pan and let cool until ready to use.
Once the rice is fully cooked‚ remove from oven‚ add the pine nuts and Chia Seeds‚ and fluff with a fork. Taste and adjust seasonings if desired. Best served warm.