Pinon Rice Recipes

ONION RICE

Onion Rice image

Simple and versatile rice side dish that everyone loves!

Provided by Denyse

Categories Side Dish Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

1 tablespoon vegetable oil
1 red onion, chopped
1 cup long-grain white rice
1 teaspoon ground black pepper
2 cups chicken broth

Steps:

Heat the oil in a saucepan over medium heat. Stir in the onion, and cook until almost tender. Stir in rice, and continue cooking until coated with oil. When onion is tender and rice begins to brown lightly, season with pepper, and pour in the broth. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Nutrition Facts : Calories 140.8 calories, Carbohydrate 26.6 g, Fat 2.5 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 2.4 mg, Sugar 0.8 g

CREMA DE PINON

Crema de Pinon image

Provided by Food Network

Categories dessert

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups milk
1 1/4 cups pine nuts, toasted (see Note) and coarsely chopped
Zest of 1 large orange
1/2 vanilla bean
5 tablespoons granulated sugar
3 tablespoons cornstarch, thoroughly mixed with 1 tablespoon sugar
3 egg yolks, lightly beaten
6 tablespoons Grand Mariner or other orange liqueur
2/3 cup orange juice
22 (4 inch) ladyfinger cookies
2 tablespoons whole pine nuts, for garnish

Steps:

Butter a 10 x 6 inch or similar size rectangular baking dish with 2 1/2 inch sides and set aside.
In a medium heavy saucepan, bring the milk to a boil, being careful not to let it boil over. Remove from the heat and immediately add 1/2 cup of the pine nuts, the orange zest, and the vanilla bean. Cover and let steep for 30 minutes, then strain out and discard the nuts and orange zest and return the mixture to a clean pan (wash and dry the vanilla bean and reserve to use again).
Bring up almost to a boil over medium high heat and add the sugar. Reduce the heat to low and stir until the sugar is dissolved. Place the cornstarch-sugar mixture in a small bowl and stir 1/4 cup of the hot milk into it, stirring until it is a paste. Add the cornstarch mixture back into the hot milk and stir it in well. Continue cooking for about 5 minutes, until the mixture thickens slightly.
In a small bowl, add about 1/2 cup of the hot milk mixture to the egg yolks and whisk together well. Return this mixture to the pan and continue to cook, stirring and scraping the bottom and sides of the pan to be sure none of the mixture scorches. Cook until the mixture is a thick coating consistency and you can see the bottom of the pan as you stir. Remove from the heat and stir in the remaining 3/4 cup pine nuts.
In a shallow bowl, combine the Grand Mariner and the orange juice. Dip whole ladyfingers into the mixture, soaking for about 2 seconds, then lay an even layer of them in the base of the pan. For the sides of the pan, break the ladyfingers in half, soak them in the juice mixture, and prop them all around the sides of the dish, cut side down, like a picket fence. Scoop the cream mixture into the prepared dish and spread it evenly. Garnish with pine nuts.
Cool to room temperature and serve within 4 hours.

PINE NUT RICE PILAF (PIñON RICE PILAF)

Pine Nut Rice Pilaf (Piñon Rice Pilaf) image

Make and share this Pine Nut Rice Pilaf (Piñon Rice Pilaf) recipe from Food.com.

Provided by Outta Here

Categories Long Grain Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup long-grain rice
1/2 cup pine nuts (pinons)
2 cups chicken stock

Steps:

Preheat the oven to 350 degrees F.
Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
Remove from the oven. Stir to fluff and serve.

Nutrition Facts : Calories 717.7, Fat 33.5, SaturatedFat 3.5, Cholesterol 7.2, Sodium 350.1, Carbohydrate 88.2, Fiber 2.6, Sugar 5.2, Protein 17.6

WILD RICE WITH PINE NUTS

Wild Rice With Pine Nuts image

Provided by Moira Hodgson

Categories side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 7

Ingredients

1 large shallot, minced
1 large carrot, finely chopped
2 tablespoons butter
4 ounces wild rice
3 to 4 cups hot chicken stock
1 cup pine nuts
Coarse salt and freshly ground pepper to taste

Steps:

Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams

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