Dried Apricot Pine Nut Pilaf Recipes

ALMOND, PINE NUT, APRICOT CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
• Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside.
• In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn the cake out, slice, and serve.

SWEET SPICED MUSHROOM AND APRICOT PILAF

Steps:

• Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
• Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
• Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
• Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
• Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.

DRIED APRICOT PINE NUT PILAF

Steps:

• In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.

BASMATI RICE PILAF WITH APRICOTS

Steps:

• Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
• Game Plan: Toast the nuts while the rice cooks.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

PINE NUT AND CRANBERRY RICE PILAF

Steps:

• In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

LAMB AND APRICOT PILAF

Steps:

• In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
• Brown the lamb in batches, transferring it to the bowl.
• Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
• In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
• Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
• Add salt and pepper to taste and 4 cups of water.
• Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
• In a large casserole, spread 1/3 of the rice mixture in an even layer.
• Spoon ½ the lamb mixture over rice.
• Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
• Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
• Serve with yoghurt.

MOROCCAN RICE WITH APRICOTS AND PINE NUTS

Steps:

• Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
• Chop and set aside.
• Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
• Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
• Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
• Serve.

BULGUR, APRICOT, AND PINE NUT DRESSING

Steps:

• Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
• Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.

DRIED APRICOT PINE NUT PILAF

Steps:

• Heat the oil in a saucepan, add onions and cook over moderately low heat, stirring, until it is softened; add rice and continue cooking and stirring for one minute.
• Add salt, water and broth; bring to a boil, cover, reduce heat to simmer and cook 18-20 minutes or until liquid is absorbed.
• Add the apricots, fluff the rice with a fork and let stand, covered, off the heat for 5 minutes.
• Stir in pine nuts, parsley and salt and pepper to taste.

BULGUR PILAF WITH DRIED APRICOTS

Steps:

• Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
• Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
• Fluff with a fork before serving.

BARLEY AND PINE NUT PILAF

Steps:

• Preheat your oven to 350°; rinse the barley in cold water and drain.
• In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
• Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.

RICE PILAF WITH PINE NUTS

Steps:

• Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes.
• Stir in uncooked rice.
• Add broth and bring to a boil.
• Reduce heat to low and cover. Simmer until rice is done, about 20 minutes.
• Fluff rice with fork and add pine nuts.
• Season with salt and pepper.

LAMB AND RICE PILAF WITH DRIED APRICOTS AND PINE NUTS

Steps:

• Sprinkle lamb with salt and pepper. Heat 2 teaspoons oil in heavy large pot over medium-high heat. Add lamb, carrot and halved onion; sauté until lamb browns, about 10 minutes. Add 8 cups water, quartered tomato, and bay leaf. Bring to boil. Reduce heat to medium and boil gently, uncovered, until liquid is reduced to 4 cups, turning lamb often, about 45 minutes. Transfer lamb to cutting board; cool slightly. Strain lamb cooking liquid into bowl; spoon off any fat from surface. Discard lamb bone and vegetables. Cut lamb into 1-inch pieces.
• Combine chopped onion and remaining 1 teaspoon oil in same pot. Sauté over medium-high heat until onion is golden, about 4 minutes. Add rice, apricots, and garlic; stir 1 minute. Stir in reserved lamb cooking liquid, lamb pieces, and chopped tomato. Bring to boil. Reduce heat to low, cover and simmr until rice is tender and most liquid is absorbed, about 25 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with cilantro and pine nuts and serve.