Pine Nut And Sesame Pilaf Armenia Recipes

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GRANDMA'S ARMENIAN RICE PILAF



Grandma's Armenian Rice Pilaf image

This recipe is my grandmother's. She came from Armenia and it has been in our family for years. We all still make it and it is so easy.

Provided by Michele

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 43m

Yield 4

Number Of Ingredients 5

1 ½ cups long-grain white rice
3 ½ cups chicken broth
¼ cup butter
½ cup crushed Italian vermicelli (very thin noodles)
salt and ground black pepper to taste

Steps:

  • Soak rice in a bowl of water for 10 minutes. Drain.
  • Bring chicken broth to a boil in a large saucepan.
  • Melt butter in a skillet over medium heat. Add vermicelli; cook and stir until brown, 2 to 3 minutes. Add rice; cook and stir until combined, about 1 minute. Pour into boiling broth. Reduce heat to low and simmer, covered, until rice is tender, about 20 minutes.
  • Season rice with salt and pepper; fluff with a fork.

Nutrition Facts : Calories 415.1 calories, Carbohydrate 65.9 g, Cholesterol 34.9 mg, Fat 12.7 g, Fiber 1.3 g, Protein 7.7 g, SaturatedFat 7.5 g, Sodium 964.6 mg, Sugar 1.4 g

RICE PILAF WITH PINE NUTS



Rice Pilaf With Pine Nuts image

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

1 tablespoon olive oil
1 small onion, finely chopped
1 cup long-grain rice, white
1 1/2 cups chicken broth
1/2 cup 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.

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 SESAME PILAF (ARMENIA)



Pine Nut and Sesame Pilaf (Armenia) image

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

3 tablespoons butter
1 cup rice (can use brown rice, but will have to cook 15-20 minutes longer)
1 cup vegetable broth (originally said chicken or beef broth)
1 cup water
1/2 cup pine nuts, lightly roasted
1/4 cup sesame seeds, lightly roasted
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fenugreek leaves

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).

QUINOA PILAF WITH PINE NUTS



Quinoa Pilaf with Pine Nuts image

Provided by Ellie Krieger

Categories     side-dish

Time 25m

Yield 6 servings, serving size 3/4 cup

Number Of Ingredients 7

2 cups low-sodium chicken broth
1 cup quinoa, rinsed
1/4 cup pine nuts
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper

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.

RICE PILAF WITH CURRANTS AND PINE NUTS



RICE PILAF WITH CURRANTS AND PINE NUTS image

Categories     Apple

Number Of Ingredients 11

1 ½ cups basmati rice or long-grain rice
2 ¼ cups water
1 ½ teaspoons table salt
Ground black pepper
3 tablespoons unsalted butter
1 small onion , minced (about 1/2 cup)
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 medium cloves garlic , minced
¼ cup currants
¼ cup pine nuts , toasted in a small dry skillet over medium heat until golden and fragrant, about 5 minutes

Steps:

  • Place rice in medium bowl and add enough water to cover by 2 inches; using hands, gently swish grains to release excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a colander or fine mesh strainer, drain water from rice; place colander over bowl and set aside. Bring 2 1/4 cups water to boil, covered, in small saucepan over medium-high heat. Add salt and season with pepper; cover to keep hot. Meanwhile, heat butter in large saucepan over medium heat until foam begins to subside; add onion and sauté until softened but not browned, about 4 minutes. Add turmeric, cinnamon, and garlic to sautéed onion; cook until fragrant, about 30 seconds longer. Add rice and stir to coat grains with butter; cook until edges of rice grains begin to turn translucent, about 3 minutes. Stir hot seasoned water into rice; return to boil, then reduce heat to low, cover, and simmer until all liquid is absorbed, about 16-18 minutes. Off heat, remove lid, sprinkle currants over rice in pan (do not mix in), and place kitchen towel folded in half over saucepan; replace lid. Let stand 10 minutes; toss in toasted pine nuts, fluff rice with fork, and serve.

BROWN RICE PILAF WITH CHERRIES AND PINE NUTS



Brown Rice Pilaf with Cherries and Pine Nuts image

Side dish that gives traditional brown rice something extra with fresh sweet cherries.

Provided by Stemilt Growers

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h13m

Yield 4

Number Of Ingredients 7

2 cups water
1 cup uncooked brown rice
2 tablespoons butter, divided
⅓ cup pine nuts
8 green onions, chopped
2 teaspoons garlic, minced
¾ cup pitted fresh sweet cherries. chopped

Steps:

  • Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet.
  • Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes.
  • Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 45 g, Cholesterol 15.3 mg, Fat 13.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 51.8 mg, Sugar 5.3 g

PINE NUT-SAFFRON PILAF



Pine Nut-Saffron Pilaf image

Categories     Sauce     Chicken     Nut     Pine Nut     Saffron     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1 tablespoon EVOO (extra-virgin olive oil)
1/4 cup pine nuts
2 tablespoons butter
A handful of thin spaghetti, broken into small pieces
1/4 teaspoon saffron threads
1 cup rice
2 cups chicken stock
A handful of golden raisins or sultanas

Steps:

  • Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
  • Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
  • Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.

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