WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan 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 1 minute tops. 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, if needed, continue simmering until tender. 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, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
LEMON RICE WITH PEANUTS
Categories Nut Rice Side Vegetarian Peanut Spice Legume Winter Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
- Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.
RICE WITH TOASTED PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 5
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.
WILD RICE PILAF WITH NUTS AND LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 1047 milligrams, Carbohydrate 36 grams, Fiber 3.5 grams, Protein 13 grams, Sugar 2 grams
LEMON AND PINE-NUT RICE
Steps:
- In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff rice gently with a fork, then toss with pine nuts, oil, and lemon zest and juice. Season with salt and pepper, and serve.
RICE WITH PINE NUTS
Make and share this Rice With Pine Nuts recipe from Food.com.
Provided by morgainegeiser
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan.
- Add onion and sauté until translucent.
- Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper.
- Heat thoroughly.
Nutrition Facts : Calories 581.2, Fat 12.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 69.7, Carbohydrate 105.9, Fiber 2.5, Sugar 0.9, Protein 9.7
SESAME-LIME RICE
Stir toasted sesame seeds into rice for an Asian touch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.
- Toss rice with sesame seeds, oil, and lime zest and juice. Season with salt and pepper, and fluff gently with a fork.
Nutrition Facts : Calories 231 g, Fat 6 g, Fiber 1 g, Protein 5 g
RICOTTA CHEESECAKE WITH LEMON DRIZZLE AND PINE NUTS (SBD P1)
From the most recent book. This traditional Italian dessert is refreshingly light and delicately citrusy. You'll find it's quite unlike our dense creamy, American cheesecake but no less delicious.
Provided by Lizzie Rodriquez
Categories Dessert
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the ovem and heat to 275. Lightly coat a 9-inch springform pan with cooking spray.
- Spread nuts on a baking sheet and toast until lightyl golden, abotu 10 minutes. Transfer nuts to a plate and cool. Increase oven to 325.
- In a large metal bowl, with an electric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue to beat until stiff peaks form, about 3 minutes more. Set aside.
- In a separate large bowl, with an electric mixer at medium speed, beat egg yolks, 1/3 cup sugar sustitute and vanilla for 1 minute. Add ricotta and zest and beat until smooth.
- Gently fold about 1/3 of the egg whites into the egg yolks mixture then add the rest of the whites and gently fold in until well combined. Pour batter into the prepared pan, place the pan on a baking sheet and bake until cake is golden and mostly set. About 1 hr and 10 minutes. Remove cake from oven and cool on rack for 20 minutes.
- In a small saucepan, combine lemon juice and remaining 1 t of the sugar substitute; bring to a simmer over low heat. Remove from the heat and gently brush the surface of the cake with two-thirds of the warm lemon mixture; drizzle remaining mixture into the cracks. Sprinkle the top with pine nus.
- Cool cake completely, then run a knife around edge before releasing from the pan. Chill covered for 4 hours or overnight. Serve chilled.
Nutrition Facts : Calories 165.9, Fat 10.3, SaturatedFat 4.8, Cholesterol 130.6, Sodium 135.4, Carbohydrate 5.3, Fiber 0.1, Sugar 0.9, Protein 12.6
RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS
Make and share this Rice Pilaf With Pine Nuts and Golden Raisins recipe from Food.com.
Provided by kymgerberich
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
- Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
- Stir in the pine nuts and raisins, add salt and pepper to taste.
CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON
This Mediterranean-inspired salad comes from my Food and Wine One Dish Meals cookbook. They say to pair it with a dry Riesling from Alsace in Northern France. The original recipe called for ¼ cup of golden raisins, but I've omitted them. Add them if you'd like.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
- In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil.
- Add the peas; cook until just barley tender, about 3 minutes.
- Using a slotted spoon or strainer, transfer to a large bowl.
- Add the rice to the water and cook until tender, about 5 minutes.
- Drain, return to the pot and cover to keep warm.
- Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
- Sprinkle the chicken with salt and pepper and add to the pan.
- Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
- Remove the chicken, let cool slightly, then cut into ½ inch chunks.
- Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
Nutrition Facts : Calories 915.2, Fat 42.3, SaturatedFat 5.8, Cholesterol 87.8, Sodium 169.8, Carbohydrate 86.4, Fiber 4.6, Sugar 4.5, Protein 46.1
TUNA WITH ROASTED PEPPERS AND PINE NUTS
Make and share this Tuna With Roasted Peppers and Pine Nuts recipe from Food.com.
Provided by Queen Dana
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Roast the red pepper directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer the pepper to a bowl, cover the bowl tightly with plastic wrap and let cool. When the pepper is cool enough to handle, discard the charred skin, seeds and stem. Cut the pepper into 1/2-inch pieces.
- In a large skillet, toast the pine nuts over moderate heat, shaking the skillet a few times, until the nuts are golden brown and fragrant, about 2 minutes. Transfer the pine nuts to a plate.
- Add the olive oil and diced onion to the skillet and cook over moderate heat until the onion is softened, about 5 minutes. Add the red pepper pieces and the chopped tomato and cook, stirring occasionally, until the tomato is softened, about 3 minutes. Transfer the vegetable mixture to a large serving bowl and let cool to room temperature.
- Add the tuna and toasted pine nuts to the vegetable mixture in the bowl and gently toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 380.3, Fat 24.2, SaturatedFat 3.3, Cholesterol 36.8, Sodium 473.9, Carbohydrate 7.2, Fiber 1.8, Sugar 3.9, Protein 33.3
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