Veggie Pilaf With Pine Nuts Recipes

PINE NUT AND GREEN ONION PILAF

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.

QUINOA PILAF WITH PINE NUTS

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.

VEGTABLE PILAF

Steps:

• in a pot add oil, on med/low heat saute onions,carrots,peppers,peas. until onions have become slightly golden and vegetables are cooked. add garlic , ginger,bay leaf,pepper,and turmeric. saute for 5min on low heat. add salt and broth. Cover and bring to a boil.
• once it boils add the rice wait for it to come up to another boil. reduce heat, cover and allow to cook on low for 15-20Min's or until the fluid is gone and rice is fluffy.
• add butter and fluff with fork, serve with any side.

QUINOA PILAF WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread nuts in a single layer on an unoiled baking sheet.
• Bake for 3-5 minutes, or until slightly deepened in color.
• Set aside.
• In a heavy saucepan, saute onions and garlic in oil until softened.
• Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
• While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
• Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
• Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
• Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.