PINE NUT AND GREEN ONION PILAF
This savory side gets an extra hit of flavor from grated lemon peel.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in 3-quart saucepan over medium-high heat.
- Cook rice, 1/2 cup onions and the nuts in butter about 5 minutes, stirring occasionally, until nuts are light brown.
- Stir in broth, lemon peel and salt. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes; remove from heat. Fluff rice lightly with fork.
- Cover and let stand 5 minutes. Sprinkle with onion tops.
Nutrition Facts : Calories 245, Carbohydrate 30 g, Cholesterol 10 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 560 mg
QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
BULGUR, PINE NUT, AND RED PEPPER PILAF
Steps:
- In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
- Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
- Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.
RICE PILAF WITH PEAS AND PINE NUTS
Categories Nut Rice Side Quick & Easy High Fiber Pine Nut Pea Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 7
Steps:
- 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.
RICE PILAF WITH PINE NUTS
Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.
Provided by 5thCourse
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6
PINE NUT AND CRANBERRY RICE PILAF
Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
PINE NUT AND SESAME PILAF (ARMENIA)
A delicious plain pilaf with a touch of nutty flavor that really complements the roasted meat dishes. From volume 1 of the Silk Road Gourmet cookbook. It probably came to Armenia from Arabia during one of the periods of Islamic conquest of the region and is still eaten in Arabia and in several Muslim countries around Asia.
Provided by Sharon123
Categories Rice
Time 1h
Yield 2-4
Number Of Ingredients 9
Steps:
- Melt butter in a large sauté pan and sauté the onion until it softens and starts to color, about 10 minutes, then add the fenugreek and the roasted seeds and nuts and mix well.
- Cook over medium until the onions have wilted completely, about 10 more minutes.
- Add salt and pepper to the onions along with the stock and water and bring the mixture to a boil.
- When the water is hot, add the rice and return to a boil. Then lower heat and cook covered 15-20 minutes or until the rice is done(if using brown rice, cook another 15-20 minutes).
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