Tested till perfect Parsley, Currant and Pine Nut Pilaf
Parsley, Currant and Pine Nut Pilaf
Photography by Matthew Kimura

Parsley, Currant and Pine Nut Pilaf

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2010

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 25 minutes
  • Portion size 8


  • 1/4 cup 1/4cupolive oil
  • 1/2 cup 1/2cuppine nutpine nuts or slivered almonds
  • 1 cup 1cupfinely chopped onion
  • 2 2cloves garlic, chopped
  • 1 cup 1cupfinely chopped celery
  • 1 cup 1cupfinely chopped mushroommushrooms
  • 2 cups 2cupsparboiled rice or bulgur
  • 4 cups 4cupssodium-reduced chicken broth or water
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupchopped fresh parsley
  • 1/4 cup 1/4cupcurrantcurrants
To change the number of servings, enter the number, then press "calculate". or reset


In large heavy saucepan, heat oil over medium-high heat; sauté pine nuts until golden, about 3 minutes. Remove with slotted spoon and set aside.

Add onions, garlic, celery and mushrooms to pan; cook over medium heat, stirring frequently, until softened, about 5 minutes.

Add rice; stir for 2 minutes to coat all kernels. Add broth, salt and pepper; cover and bring to boil. Reduce heat to low; cook until rice is tender and no liquid remains, about 15 minutes.

Using fork, stir in pine nuts, parsley and currants.

Nutritional Information Per serving: about

cal 323 pro 7g total fat 13g sat. fat 2g
carb 45g fibre 2g chol 0mg sodium 388mg
potassium 260mg

% RDI:

calcium 5 iron 10 vit A 4 vit C 10
folate 10
All rights reserved. TVA Group Inc. © 2015