Brown Rice and Pine Nut Casserole

  • Yield: 8 servings


1/2cup pine nuts
1/4cup butter or margarine
1cup brown rice, rinsed and drained
1/2cup bulgur (cracked wheat)
1large onion, chopped
1cup minced fresh parsley
6tablespoons finely minced fresh chives or scallions
1/4teaspoon salt
1/4teaspoon pepper
3 (14-ounce) cans regular strength beef or chicken broth


  1. Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.  To the same skillet add and melt the remaining butter.  Add the rice, bulgur, and onion.  Brown for about 10 minutes, stirring frequently.   Spoon this mixture into a 2-quart casserole.  Add 3/4 cup parsley, the chives, salt, and pepper.  Bring broth to a boil and stir into rice mixture.  Bake uncovered in a preheated 375F oven for 1 hour and 15 minutes.  Garnish with the remaining parsley.

Recipe reprinted with permission from The Junior League of Pasadena’s The California Heritage Cookbook(Pasadena, California, 1976).