Pinon Rice Food
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.
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.
WILD RICE WITH PINE NUTS
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
- Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams
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PUERTO RICAN PIñON RECIPE
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4.3/5 (38)Estimated Reading Time 7 minsAuthor Gabriella Vigoreaux
- Make the sofrito: Peel 4 garlic cloves and place in a food processor; pulse to chop. Coarsely chop 1 medium onion, 4 ají dulce peppers or 1 red bell pepper, 1 Cubanelle pepper or green bell pepper, and 1 small bunch culantro or cilantro and add to food processor. Pulse until combined but still slightly textured (like a tapenade). Set aside.
- Using the tip of your knife, make shallow lengthwise cuts in the skin of 6 ripe (yellow) plantains (about 4 lb.) to score, then peel. Slice each plantain in half crosswise, then slice in half lengthwise to make 4 pieces for each. Halve each piece lengthwise again (you should end up with 8 thin slices per plantain). If you're feeling fancy, you can also skip the crosswise slice and go for thin, full-length plantain slices, like in the photo.
- Heat 1 cup vegetable oil in a large heavy skillet over medium-high. Working in batches, fry plantains in a single layer, turning halfway through, until golden brown, about 5 minutes per batch. Transfer to paper towels to drain, sprinkle with kosher salt, and let cool. Reserve oil for another use or discard. Reserve skillet.
- Slice ½ cup pimiento-stuffed manzanilla olives crosswise and set aside. Heat 1 Tbsp. vegetable oil in reserved skillet over medium. Add 1 cup sofrito (freeze extra sofrito in ice cube trays, then transfer to a freezer bag or airtight container; use whenever you’re starting a recipe with sofrito!) and 1 cup tomato sauce and cook, stirring, until sofrito begins to soften, 5 minutes. Add 1 lb. lean ground beef and 1 Tbsp. homemade or store-bought adobo seasoning and cook, stirring, until browned, about 8 minutes. Add ½ cup raisins, ¼ cup dry red wine, and reserved olives. Cover skillet (use a baking sheet if you don’t have a lid), reduce heat to low, and simmer 15 minutes. This is your picadillo.
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