If you can’t find pine nuts, substitute almonds: slivered or sliced.
You can use mixed grain wild rice instead of white, but allow a slightly longer cooking time.
TO TOAST NUTS: place in skillet on stove top over medium heat, tossing occasionally until toasted and nutty smelling. WATCH THEM! They will seem to take forever, but then will burn when you turn your back . . . trust me on this.
Rice Pilaf with Peas and Pine Nuts
1 Tbls butter½ onion, finely chopped
¾ cup long-grain white rice
½ tsp. ground turmeric
2 cups chicken broth
½ cup frozen peas
¼ 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 broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering 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.