Veggie Pilaf With Pine Nuts Recipes

QUINOA PILAF WITH PINE NUTS

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.

RICE PILAF WITH MUSHROOMS AND PINE NUTS

Steps:

• Heat the stock: Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps.
• Toast the pine nuts: Heat a large sauté pan on medium high heat. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant. Remove the pine nuts from the hot pan to a bowl, set aside.
• Sauté the mushrooms: Return the pan to the heat. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.)
• Brown the rice: Add olive oil to the pan and increase the heat to high. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown.
• Add the onions, then the pine nuts and mushrooms: Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent. Add the pine nuts and mushrooms to the rice and remove from heat.
• Combine rice mixture and stock: Carefully add the rice mixture to the saucepan with the hot stock. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice. Remove from heat and let sit covered for 10 minutes.
• Stir in butter and greens: Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork. Add more salt and pepper to taste.

RICE PILAF WITH PEAS AND PINE NUTS

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

SPICED VEGETABLE PILAF

Steps:

• Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
• Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
• Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS

Steps:

• Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
• Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
• Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
• Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.

RICE PILAF WITH BASIL AND PINE NUTS

Steps:

• Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.