Pecan Pilaf Food

WILD RICE PECAN PILAF

Steps:

• In a medium-sized sauce pan, bring 2 quarts of water to a rapid boil.
• Add the 1/2 tsp salt and the wild rice.
• Boil uncovered for 40-45 minutes, or until the grains begin to pop open and the rice is tender.
• Drain and set aside.
• In a 10" skillet, melt the butter over medium heat.
• Add the carrot and saute for 1-2 minutes.
• Add celery, mushrooms, and pecans.
• Saute for just about 2 minutes more, stirring often.
• Add the rice and saute until thoroughly combined.
• Season with salt and pepper and serve.
• Serves 4.

WILD RICE AND TOASTED PECAN PILAF

Steps:

• Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
• In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.

PECAN PILAF

Steps:

• Melt 1-1/2 T butter in a large skillet over medium heat. Add pecans; saute' 8.minutes or until lightly browned.
• Remove pecans from skillet.
• Melt remaining 2-1/2 T butter in skillet over medium heat; add onion, and cook.
• until tender, stirring occasionally. Stir in rice and remaining ingredients.
• Bring mixture to a boil; cover, reduce heat and simmer 20 minutes until liquid is absorbed and rice is tender.
• Remove from heat; stir in pecans.

LEMON PECAN PILAF

Steps:

• Bring broth to a boil in a saucepan.
• Stir in rice and return to a boil.
• Reduce heat, cover and simmer for 20-25 minutes or until the rice is tender.
• Melt the butter in a non-stik skillet.
• Add the pecans and saute until golden.
• Stir in the lemon juice and peel.
• Pour over rice and stir to coat.
• Sprinkle with parsley.

PECAN RICE

Steps:

• Place a saucepan with a tight-fitting lid over medium heat. Add the olive oil and heat for 1 minute. Add the pecans and toast, stirring with a wooden spoon, until the nuts are fragrant, about 1 minute. Add the rice and toast for 2 minutes, stirring frequently. Add the shallots, carrot, salt, and pepper.
• Cook the rice and the vegetables for an additional 3 minutes. Add the stock, increase the heat to high, and bring the mixture to a simmer. Decrease the heat to low, cover, and cook for 12 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
• Stir in the green onions before serving.

CRANBERRY, SPROUT & PECAN PILAF

Steps:

• Put the rice in a bowl, cover with cold water and leave to soak for 1 hr. Meanwhile, heat 2 tbsp oil in a large pan, add the onion and cook for 10 mins, stirring now and then, until caramelised. While the onion cooks, whizz the ginger, garlic, coriander stalks, spices, lemon juice and zest to a paste in the small bowl of a food processor. Tip into the pan and fry for 5 mins more until aromatic. Scoop the paste and onion out of the pan and set aside, then heat 1 tbsp more oil. Add the sliced sprouts and cook for 8-10 mins, stirring, until softened. Add the paste back to the pan and cook everything together for 1 min more.
• When the rice has had its soaking time, drain and tip into a pan, cover with fresh water and season with salt. Simmer for 5 mins until just softening, then drain.
• Heat oven to 200C/180C fan/gas 6. Put the halved sprouts in a roasting tin with 1 tbsp oil and season well. Roast for 20-25 mins, shaking the pan now and then, until the edges are starting to brown and the sprouts are tender.
• Meanwhile, mix the rice in the pan with the sliced sprouts, the onion and paste. Add the pecans and all the cranberries, season and mix well. Heat the butter and remaining oil in the pan you cooked the rice in, then tip in the rice mixture and flatten the surface. Poke 3 steam holes in the rice with a wooden spoon, and turn the heat to almost its lowest setting. Cover the pan with a tea towel, then a lid, and cook for 20 mins until the rice is cooked through - if it is still a little firm to bite, re-cover and cook for a further 5 mins. To serve, tip the cooked rice onto a serving platter, mixing any crunchy bits from the bottom of the pan. Scatter over the roasted sprouts and coriander leaves, and serve with a pot of natural yogurt.

PECAN RICE PILAF

Steps:

• Cook rice and barley together, in 2 cups of water, simmer for 40 minutes.
• Cook bulgur separately, in 1 cup of water, simmer about 20 minutes or until all liquid is absorbed.
• While grains are cooking, saute onion in olive oil in frying pan. When grains are cooked, add onion and rest of ingredients to grains and stir thoroughly.
• Garnish with copped parsley and serve.

CRANBERRY PECAN RICE PILAF

Steps:

• Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper.
• *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.