QUINOA PILAF WITH PINE NUTS
Provided by Ellie Krieger
Categories side-dish
Time 25m
Yield 6 servings, serving size 3/4 cup
Number Of Ingredients 7
Steps:
- Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
- Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.
- When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.
BASMATI RICE WITH PINE NUTS
Steps:
- Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender.
- Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 335 mg, Sugar 2 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
RICE PILAF WITH PINE NUTS
Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.
Provided by 5thCourse
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6
BARLEY AND PINE NUT PILAF
Warm comfort food, good side dish that can also be used as a stuffing for game hens. Also tastes good with venison.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.4, Fat 22, SaturatedFat 8.2, Cholesterol 30.5, Sodium 357, Carbohydrate 29.6, Fiber 6.3, Sugar 1.4, Protein 6.9
CHICKEN PILAF WITH DILL & PINE NUTS
A wholesome, simple rice dish that's packed full of aromatic flavours
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Rinse the rice until the water runs clear, then drain. Heat the oil in a medium pan and fry the onion for 5 mins. Stir in the chicken, allspice and tomato purée, and cook for 2 mins more. Add the rice, stock and half the dill, then bring to a boil. Cover, reduce heat slightly and simmer for 8 mins.
- Stir in the beans and cook for 2-3 mins more until the rice is cooked and liquid has been absorbed. Stir in the pine nuts and remaining dill with some seasoning.
Nutrition Facts : Calories 475 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.39 milligram of sodium
LEEK & FREEKEH PILAF WITH FETA & TOASTED PINE NUTS
Freekeh, made from durum wheat, makes a refreshing replacement for rice in this vegetarian one-pot
Provided by Thane Prince
Categories Dinner, Lunch, Side dish, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Finely slice the leeks, keeping all the dark green tops. Put in a colander and rinse well under running water, then set aside to drain.
- Put a large heavy-based pan on the hob over a moderate heat, pour in 2 tbsp of the oil and tip in the leeks. Stir well and cover with a lid. Cook the leeks for 10-15 mins, stirring occasionally, until they are very soft.
- While the leeks cook, soak the freekeh in a bowl for 5 mins in plenty of cold water. Tip it into a sieve and rinse under running cold water, then drain well.
- Add the freekeh to the leeks along with the wine, stock and thyme and bring to a simmer. Cook the freekeh over a low heat, stirring from time to time, for 20-25 mins. Switch off the heat and let the contents of the pan stand while you prepare the feta and pine nuts.
- Heat the remaining tbsp oil in a frying pan until hot, add the garlic and pine nuts, and cook until both the nuts and the garlic are lightly browned. Crumble the feta and toss this along with the garlic-nut mix, the mint and lemon juice and zest into the freekeh. Taste and correct the seasoning, then serve at room temperature.
Nutrition Facts : Calories 834 calories, Fat 40 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 2.5 milligram of sodium
QUINOA PILAF WITH PINE NUTS
Make and share this Quinoa pilaf with pine nuts recipe from Food.com.
Provided by Carol Bullock
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Spread nuts in a single layer on an unoiled baking sheet.
- Bake for 3-5 minutes, or until slightly deepened in color.
- Set aside.
- In a heavy saucepan, saute onions and garlic in oil until softened.
- Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
- While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
- Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
- Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
- Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.
Nutrition Facts : Calories 369.5, Fat 10, SaturatedFat 1, Sodium 31.8, Carbohydrate 63.4, Fiber 7.7, Sugar 5.7, Protein 12
EGGPLANT PILAF WITH PINE NUTS AND CUMIN
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
Provided by Sharon123
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
- Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
- Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
- Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
- The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
- Makes 6 servings.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5
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3.7/5 (3)Total Time 35 minsCategory Side DishCalories 324 per serving
- 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.
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- Fluff up the rice. Add the dried cranberries, pine nuts and parsley. Give a good stir. Ready to serve.
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