POMEGRANATE PILAF
The classic rice dish is studded with pistachios, red onion, and dried apricots; jewel-toned pomegranate seeds add color and crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Add onion, and cook until softened, about 4 minutes. Add rice; cook, stirring 1 minute to coat. Add chicken stock; bring to a boil. Cover, and reduce heat to low. Cook until rice has absorbed all liquid, 15 to 20 minutes.
- Remove from heat, and fluff with a fork. Stir in apricots, nuts, pomegranate seeds, and thyme. Season with salt and pepper, and serve immediately.
MIDDLE EASTERN RICE PILAF WITH POMEGRANATE
This rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice does not get sticky. It is supposed to be light and fluffy.
Provided by Afiyet_olson
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
- Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 59.1 g, Cholesterol 7.6 mg, Fat 13.3 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 350.6 mg, Sugar 16.4 g
POMEGRANATE-PISTACHIO PILAF
Provided by Silvana Nardone
Time 1h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds.
Nutrition Facts : Calories 218 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 10 grams, Sodium 605 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 8 grams
POMEGRANATE AND PINE NUT PILAF
Make and share this Pomegranate and Pine Nut Pilaf recipe from Food.com.
Provided by Shannon Cooks
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 439.9, Fat 24.8, SaturatedFat 8.4, Cholesterol 30.5, Sodium 107.6, Carbohydrate 51.1, Fiber 3.9, Sugar 10.1, Protein 7
BARLEY AND WILD RICE PILAF WITH POMEGRANATE SEEDS
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
PISTACHIO-POMEGRANATE PILAF
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Makes 11 cups
Number Of Ingredients 15
Steps:
- Heat butter and 1 tablespoon olive oil in a pot over medium heat. Add shallots, and cook, stirring frequently, until golden, 12 to 14 minutes. Transfer shallots to a bowl. Add wild rice to pot, and stir for 1 minute. Add stock and 1/2 teaspoon salt. Bring to a boil, and stir again. Cover, reduce heat, and gently simmer until grains burst, about 40 minutes. Uncover, and cook until liquid has been almost completely absorbed, about 15 minutes more. Spread on a baking sheet to prevent rice from overcooking.
- Meanwhile, in a separate pot, heat 1 tablespoon olive oil over medium heat. Add basmati rice, and stir for 1 minute. Stir in the water and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat, and gently simmer for 10 minutes (do not uncover). Remove from heat, and let stand, covered, for 3 minutes. Spread on a baking sheet to prevent rice from overcooking.
- Whisk vinegar, sesame oil, remaining 3 tablespoons olive oil, and salt and pepper to taste in a large bowl. Stirring constantly, gradually add wild and basmati rice. Add shallots, pomegranate seeds, pistachios, and herbs. Season with salt and pepper. Serve immediately.
POMEGRANATE MOLASSES AND PINE NUT COOKIES
Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for-the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."
Provided by DrGaellon
Categories Dessert
Time 20m
Yield 3 dozen, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Sift together flour, baking soda and salt. Set aside.
- In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
- Add the dry mixture by thirds, beating on medium speed, until just barely combined.
- Fold in the pine nuts by hand with a rubber spatula.
- Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.
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.
More about "pomegranate and pine nut pilaf food"
MAKE THIS IMPRESSIVE LAMB AND APRICOT PINE NUT PILAF …
From cbc.ca
POMEGRANATE DRINK WITH PINE NUTS AND ROSE WATER
From tasteofbeirut.com
RICE PILAF WITH MUSHROOMS AND PINE NUTS
From simplyrecipes.com
PRETTY PINK RADICCHIO POMEGRANATE AND PINE NUT SALAD
From everydayfabulousfood.com
ROASTED BRUSSELS SPROUTS WITH FETA, POMEGRANATE AND PINE NUTS …
From cooksister.com
RECIPE FOR PINE NUT AND POMEGRANATE SALAD - THE BOSTON GLOBE
From bostonglobe.com
ZA'ATAR ROAST CHICKEN WITH PILAF, POMEGRANATE AND NUTS
From hagensorganics.com.au
BEJEWELED POMEGRANATE RICE PILAF | FOOD GAL
From foodgal.com
BEST POMEGRANATE MOLASSES AND PINE NUT COOKIES RECIPES
From alicerecipes.com
BRAISED BACON, POMEGRANATE, AND PINE NUT RELISH - BON APPéTIT
From bonappetit.com
10 BEST POMEGRANATE PINE NUT SALAD RECIPES | YUMMLY
From yummly.co.uk
POMEGRANATE WILD RICE PILAF RECIPE - G-FREE FOODIE
From gfreefoodie.com
RICE PILAF WITH POMEGRANATE AND PINE NUTS - YOUTUBE
From youtube.com
PILAF WITH CURRANTS AND PINE NUTS RECIPE | EPICURIOUS
From epicurious.com
POMEGRANATE QUINOA PILAF | RECIPE | PILAF RECIPES, FOOD NETWORK …
From pinterest.ca
GRILLED SNAPPER, HARISSA, POMEGRANATE, PINE NUTS & HERBS
From sbs.com.au
PINE NUT PILAF - DARN GOOD VEGGIES
From darngoodveggies.com
HOLIDAY POMEGRANATE QUINOA PILAF | MY LIFE COOKBOOK
From mylifecookbook.com
PINE NUT AND POMEGRANATE AND RAISINS RECIPES - SUPERCOOK.COM
From supercook.com
TABBOULEH SALAD WITH POMEGRANATES AND PINE NUTS - READER'S …
From readersdigest.ca
10 BEST POMEGRANATE PINE NUT SALAD RECIPES | YUMMLY
From yummly.com
BEJEWELED POMEGRANATE RICE PILAF | FOOD GAL
From foodgal.com
POMEGRANATE PILAF RECIPE - EASY RECIPES
From recipegoulash.cc
10 BEST POMEGRANATE PINE NUT SALAD RECIPES | YUMMLY
From yummly.com
POMEGRANATE AND CHICKPEA PILAF | AFSA
From allergyfoundation.co.za
MUSHROOM AND PINE NUTS PILAF | FOODFOOD - YOUTUBE
From youtube.com
POMEGRANATE- PINE NUT PILAF WITH CAULIFLOWER-PINEAPPLE CURRY
From pinterest.com
QUINOA PILAF WITH PINE NUTS : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
POMEGRANATE-GLAZED CHICKEN WITH BUTTERY PINE NUTS
From bonappetit.com
WINTER SLAW WITH CHICKEN, POMEGRANATE AND TOASTED PINE NUTS
From amycaseycooks.com
LAMB PILAF WITH DRIED FRUIT & NUTS, FETA & POMEGRANATE (SERVES 4)
From jacsfoodlove.com
POMEGRANATE AND PINE NUT PILAF RECIPE - EASY RECIPES
From recipegoulash.cc
POMEGRANATES PINE NUTS FULL BOOK
From accessebookpages.com
MUSSELS STUFFED WITH CURRANT AND PINE NUT PILAF - FOOD NETWORK …
From foodnetwork.ca
POMEGRANATE & DRY FRUIT PILAF RECIPE | SPOON FORK AND FOOD
From spoonforkandfood.com
CAULIFLOWER “PILAF” WITH RAISINS & PINE NUTS - GLUTEN FREE & MORE
From glutenfreeandmore.com
CAULIFLOWER SHAWARMA WITH POMEGRANATE, PINENUTS AND ROSE
From nigella.com
ZA’ATAR ROAST CHICKEN WITH PILAF, POMEGRANATE AND NUTS
From gourmettraveller.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love