Summer Pilaf

Heat butter in a large skillet or sauté pan over medium heat until melted and foaming.

Add minced garlic and cook for about 30 seconds, stirring constantly until fragrant.

Stir in the pine nuts and toast them in the butter for 2-3 minutes, stirring frequently, until they become golden brown and fragrant.

Pour in the cooked rice that was prepared in chicken broth, breaking up any clumps with a wooden spoon.

Add the sliced green onions, salt, ground black pepper, and dried thyme, tossing everything together until well combined.

Cook the mixture for 2-3 minutes, stirring occasionally, until heated through and the flavors are well distributed.

Taste and adjust seasonings as needed, then transfer to a serving dish and serve warm.