Brown Rice And Pine Nut Casserole Recipes

BROWN RICE AND PINE NUT CASSEROLE

Brown Rice and Pine Nut Casserole image

Delicious side dish that is easy to prep in advance of the dinner rush because it bakes over an hour and can be kept on warm until the rest of your meal is ready to serve. Note for ZWT #7 that rice and pine nuts are a typical part of Brazilian cuisine.

Provided by CaliforniaJan

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup pine nuts
1/4 cup butter
1 cup brown rice, rinsed and drained
1/2 cup bulgur (cracked wheat)
1 large onion, chopped
1 cup fresh parsley, minced
6 tablespoons fresh chives or 6 tablespoons scallions, finely minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 (14 ounce) cans beef or 3 (14 ounce) cans chicken broth

Steps:

Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.
To the same skillet add and melt the remaining butter. Add the rice, bulgur, and onion. Brown for about 10 minutes, stirring frequently. Spoon this mixture into a 2-quart casserole. Add 3/4 cup parsley, chives, salt, and pepper.
Bring broth to a boil and stir into rice mixture. Bake uncovered in a preheated 375 oven for 1 hour and 15 minutes. Garnish with the remaining parsley.

RICE CASSEROLE WITH PINE NUTS

Rice Casserole With Pine Nuts image

Vegetarian Times Issue: February 1, 1999 p.56 For varied flavors and textures, experiment with different kinds of rice, such as white or brown basmati.

Provided by mylittlestar

Categories Brown Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1 medium onion, chopped
1 green bell pepper, cut into 1/2-inch squares
1 large carrot, quartered lengthwise and chopped
3 small celery ribs, cut into 1/2-inch pieces
3 garlic cloves, minced
2 bay leaves
1/4 teaspoon thyme
1 teaspoon dill weed
1/2 cup fresh parsley, chopped
1 teaspoon brown sugar
1 1/2 teaspoons paprika
1 teaspoon salt
1 cup long grain brown rice
1 1/2 cups diced tomatoes
1 cup water
1/4 cup currants or 1/4 cup raisins
1/2 cup toasted pine nuts or 1/2 cup slivered almonds
1 tablespoon olive oil

Steps:

Preheat oven to 350°F Lightly grease an 8 x10-inch baking dish.
In large skillet, heat oil over medium-high heat. Add vegetables, garlic, bay leaves, thyme, dill weed and 1/4 cup parsley, and cook, stirring often, 6 minutes. Add sugar, paprika, salt and rice. Cook, stirring, 1 minute. Add tomatoes, water and currants or raisins; bring to a simmer.
Transfer to prepared baking dish; cover and bake until rice is tender, about 1 1/2 hours. Toss with pine nuts or almonds and remaining parsley. Serve warm.

Nutrition Facts : Calories 269.9, Fat 11.2, SaturatedFat 1.1, Sodium 552.6, Carbohydrate 39.9, Fiber 4.3, Sugar 9.9, Protein 5.6

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