NUT RICE PILAF
Try this Nut Rice Pilaf as a delicious side dish or even a satisfying vegetarian main dish chock full of nuts.
Provided by Molly Watson
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
- Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
- Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
- Add the garlic and cook until fragrant, about 30 seconds.
- Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
- Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
- Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
- Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).
Nutrition Facts : Calories 242 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 376 mg, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 12 g
BLACK AND BROWN RICE STUFFING WITH WALNUTS AND PEARS
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture. Make sure you don't overcook the pears; they need only a quick sear in the pan. The cooked grains will keep for 3 days in the refrigerator and can be frozen. The stuffing benefits from being made a day ahead. The optional red lentils or cranberries add some color to the mix.
Provided by Martha Rose Shulman
Categories stuffing and dressing, side dish
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- Cook the black and brown rices separately in 2 parts water or stock with salt to taste, following the directions on the package for timing (brown rice should take 35 to 40 minutes). When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes. Transfer to a large bowl.
- While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 to 60 seconds. Remove from the heat and add to the bowl with the rice.
- Return the skillet to medium-high heat and add the butter. When the foam subsides, add the pears and cook, tossing in the pan or stirring, until lightly seared and translucent, about 3 minutes. Remove from the heat and add to the rice. Add the remaining ingredients, including the soaked red lentils or dried cranberries if desired, and gently toss together. Taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.
- Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 359 milligrams, Sugar 4 grams, TransFat 0 grams
BROWN RICE AND WALNUTS
Make and share this Brown Rice and Walnuts recipe from Food.com.
Provided by Audrey M
Categories Brown Rice
Time 37m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the rice using the package directions, omitting the salt and margarine.
- Meanwhile, heat a small skillet over medium-high heat.
- Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
- Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
- When the rice is tender, stir in the walnuts and the remaining ingredients.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3
BROWN RICE WITH HAZELNUTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Toast nuts in a small pan over low heat then remove from heat and reserve.
- Bring 3 cups stock and 2 tablespoons butter to a boil. Add rice, stir, then return to boil, cover and reduce heat. Simmer rice 17 to18 minutes, until tender and liquid is absorbed. Remove from heat. Add nuts and parsley as you fluff rice with fork. Transfer to serving dish.
BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS
Steps:
- Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)
- Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.
- Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.
WALNUT RICE
"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
NUTTY BROWN RICE
Provided by Andrea Albin
Categories Nut Side Christmas Thanksgiving Quick & Easy Dinner Christmas Eve Brown Rice Nutmeg Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
- Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
- Add rice and nutmeg to skillet and toss to coat.
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
- Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
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