Pine Nut Rice Pilaf Piñon Rice Pilaf Food

PINE NUT RICE PILAF (PIñON RICE PILAF)

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.

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.

RICE PILAF WITH BASIL AND PINE NUTS

Steps:

• Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.

RICE PILAF WITH PINE NUTS

Steps:

• Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.

FRUIT AND NUT RICE PILAF

Steps:

• Use a med to lge sauce pan.
• Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
• In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
• Uncover and stir in raisins, scallions and cilantro.
• Let stand 5 minutes then sprinkle with pine nuts just before serving.

BROWN RICE PILAF WITH CHERRIES AND PINE NUTS

Steps:

• Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet.
• Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes.
• Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.

RICE PILAF WITH PEAS AND PINE NUTS

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.

POMEGRANATE AND PINE NUT PILAF

Steps:

• Cut onion into 1/4 inch pieces.
• Melt butter over medium heat. Add onion and cook until softened but not brown.
• Add rice and stir for 2 minutes to coat with the butter.
• Add the vegetable stock and bring to a boil.
• Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
• Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.
• Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
• Season with salt and pepper to taste and serve.

BARLEY AND PINE NUT PILAF

Steps:

• Preheat your oven to 350°; rinse the barley in cold water and drain.
• In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
• Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
• Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.