Rice Casserole With Pine Nuts Recipes

BROWN RICE AND PINE NUT CASSEROLE

Steps:

• Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.
• To the same skillet add and melt the remaining butter. Add the rice, bulgur, and onion. Brown for about 10 minutes, stirring frequently. Spoon this mixture into a 2-quart casserole. Add 3/4 cup parsley, chives, salt, and pepper.
• Bring broth to a boil and stir into rice mixture. Bake uncovered in a preheated 375 oven for 1 hour and 15 minutes. Garnish with the remaining parsley.

RICE WITH TOASTED PINE NUTS

Steps:

• Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.

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.

RICE WITH PINE NUTS AND CILANTRO

Steps:

• In a dry small heavy saucepan toast pine nuts over moderate heat, stirring, until golden, about 5 minutes, and transfer to a small bowl. Finely chop cilantro and reserve 1/4 cup for garnish. Mince garlic. In pan cook rice in oil with garlic and remaining cilantro over moderate heat, stirring, 3 minutes and add water and salt. Bring mixture to a boil and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let rice stand, covered, 5 minutes.
• Serve rice sprinkled with pine nuts and reserved cilantro.

PINE NUT RICE SOUP

Steps:

• Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water.
• Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn.
• Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.

WILD RICE WITH PINE NUTS

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.

RICE WITH RAISINS AND PINE NUTS

Steps:

• Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts.
• Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes.
• Add the butter, stir to fluff the rice, and blend well.

RICE CASSEROLE WITH PINE NUTS

Steps:

• Preheat oven to 350°F Lightly grease an 8 x10-inch baking dish.
• In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes. Add sugar, paprika, salt and rice. Cook, stirring, 1 minute. Add tomatoes, water and currants or raisins; bring to a simmer.
• Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Serve warm.