Ingridients: 4 tablespoon unsalted butter
1 x garlic puree, 1 roasted head
4 cup cooked regular rice
3/4 cup pine nuts
1 x salt and pepper to taste
Heat the butter in a wide skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot.