Rice Pilaf With Mushrooms And Pine Nuts Recipes

RICE PILAF WITH MUSHROOMS AND PINE NUTS

Steps:

• Heat the stock: Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps.
• Toast the pine nuts: Heat a large sauté pan on medium high heat. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant. Remove the pine nuts from the hot pan to a bowl, set aside.
• Sauté the mushrooms: Return the pan to the heat. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.)
• Brown the rice: Add olive oil to the pan and increase the heat to high. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown.
• Add the onions, then the pine nuts and mushrooms: Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent. Add the pine nuts and mushrooms to the rice and remove from heat.
• Combine rice mixture and stock: Carefully add the rice mixture to the saucepan with the hot stock. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice. Remove from heat and let sit covered for 10 minutes.
• Stir in butter and greens: Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork. Add more salt and pepper to taste.

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

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.