Rice Pilaf with Peas and Pine Nuts

 

2
tablespoons butter
1
onion, finely chopped
1 1/2
cups long-grain white rice
1
teaspoon ground turmeric
3 to 3 1/2
cups canned chicken broth
1
cup frozen peas
1/2
cup toasted pine nuts

 

 

Melt butter in heavy medium saucepan over medium heat.  Add chopped onion and sauté until tender, about 3 minutes.  Add rice and turmeric and stir 1 minute.  Mix in 3 cups broth.  Cover and simmer over low heat until rice is almost tender, about 15 minutes.  Add peas, cover, and continue simmering, adding more liquid if necessary, until rice is tender and liquid is absorbed, about 5 minutes.  Season with salt and pepper.  Transfer to bowl and sprinkle with toasted pine nuts. 

 

Serves 4.