PINE NUT AND CRANBERRY RICE PILAF
Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-5 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY WILD RICE PILAF
A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.
Provided by PalatablePastime
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
- Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
- In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
- Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
- Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
- Drain the wild rice.
- Remove the bay leaves from the white rice and discard.
- Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
- Serve hot.
Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9
PINE NUT-SAFFRON PILAF
Steps:
- Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
- Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
- Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.
PINE NUT RICE PILAF (PIñON RICE PILAF)
Make and share this Pine Nut Rice Pilaf (Piñon Rice Pilaf) recipe from Food.com.
Provided by Outta Here
Categories Long Grain Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
- Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
- When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
- Remove from the oven. Stir to fluff and serve.
Nutrition Facts : Calories 717.7, Fat 33.5, SaturatedFat 3.5, Cholesterol 7.2, Sodium 350.1, Carbohydrate 88.2, Fiber 2.6, Sugar 5.2, Protein 17.6
RICE PILAF WITH PEAS AND PINE NUTS
A versatile side dish that goes well with chicken, fish or pork. The recipe doubles or triples easily to feed a family, guests, or to freeze for use another time.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.
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- In a large skillet set over high heat, add the butter until melted. Add the onions and give a good toss. Cook for about 3-5 minutes, stirring occasionally. Add the mushrooms and give a good stir. After about 2 minutes, when the mushrooms start to brown, add the wine. Stir to incorporate.
- When the wine has evaporated, 2-3 more minutes, add the rice and stir well. Fry the rice for just about a minute. Add all the stock at once and the dried rosemary. Stir well, reduce heat to medium low and cover. Cook for about 15 minutes, until the rice is tender and all the stock has evaporated.
- Fluff up the rice. Add the dried cranberries, pine nuts and parsley. Give a good stir. Ready to serve.
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