Broccoli Herb And Pistachio Grain Salad Recipes
ROASTED BROCCOLI ALFREDO PASTA WITH PISTACHIO CRUMBLE
Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
- In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.
- Remove from heat and transfer to a small bowl; stir in the Parmesan.
- Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
- Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
- Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
- Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.
- Top with the pistachio-Parmesan mixture and remaining roasted broccoli.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 54.1 g, Cholesterol 8 mg, Fat 14.5 g, Fiber 4.9 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 2 g
HERB SALTED PORK LOIN WITH DRIED FRUIT & PISTACHIO STUFFING
This pork loin roast is a delicious entrée suitable for any holiday feast! The sweet and salty grain-free stuffing will delight even picky eaters.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place Diamond Crystal® Kosher Salt, parsley, thyme, rosemary and garlic in a food processor. Pulse several times until well blended.
- Mix pistachios, dried cranberries, raisins, garlic, and 1 teaspoon of the herb salt mixture together in a bowl.
- Unroll the pork roast onto a roasting pan or baking dish. Spread the dried fruit mixture evenly over the roast, leaving a 1-inch margin around the edges. Roll up the roast and tie with kitchen twine at two-inch intervals to hold stuffing in place.
- Drizzle roast with olive oil; and sprinkle with herb salt and pepper to taste. Save any remaining herb salt for another use.*
- Roast for 1 hour. Increase the oven temperature to 400 degrees F (200 degrees C), and roast until golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Allow roast to sit for 10 minutes prior to serving.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 8.9 g, Cholesterol 82.8 mg, Fat 18.4 g, Fiber 0.9 g, Protein 28.5 g, SaturatedFat 5.9 g, Sodium 2924.5 mg, Sugar 5.8 g
30 WAYS TO USE PISTACHIOS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a pistachio recipe in 30 minutes or less!
Nutrition Facts :
BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD
In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
- Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.
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GRAIN SALAD WITH PICKLED ONIONS AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
- Cook broccoli in a large pot of boiling salted water (leave florets attached to stem so it’s easier to get in and out of the pot) over medium-high heat just until crisp-tender, about 2 minutes.
- Cook freekeh in salted water in reserved pot at a rolling boil, stirring occasionally, until al dente, 20–25 minutes for cracked freekeh or 40–50 minutes for whole.
- Meanwhile, preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool; set aside.
- Combine onion, garlic, oil, lemon juice, capers, red pepper, and fennel in another medium bowl; season with salt and black pepper. Let dressing sit until ready to use.
- Cut broccoli florets off of stems and thinly slice stems. Cut kale from stalks and coarsely chop. Add vegetables to freekeh in bowl and toss to combine.
- Add half of dressing to freekeh along with reserved pistachios; season with salt and toss to combine. Spoon remaining dressing over.
- Do Ahead: Freekeh can be cooked 5 days ahead. Let cool, then transfer to an airtight container and chill. Dressing (without herbs) can be made 1 day ahead.
BROCCOLI PISTACHIO ZOODLE SALAD - THE TOASTED PINE NUT
From thetoastedpinenut.com
Estimated Reading Time 3 mins
- Sauté the broccoli in coconut oil over medium-high, stirring often. It took about 5 minutes for the broccoli to brown and crisp up.
BROCCOLI SALAD WITH POTATOES AND HERBS | VEGGIE DESSERTS
From veggiedesserts.com
Estimated Reading Time 4 mins
- Part boil the potatoes for 7 mins or until just tender (halve any larger new potatoes first). Drain well, rinse under cold water to cool enough to handle then thread onto skewers.
- Heat a griddle pan or barbecue. Mix the oil, garlic and herbs in a small bowl, then brush it all over the potatoes. Grill for a few minutes until lightly charred.
- Meanwhile, bring a medium pan of water to the boil, add the Tenderstem/broccolini and cook for 1 minute. Drain, rinse under cold water to stop them cooking further.
- In a large serving bowl, add the spinach, then top with the broccolini, grilled potatoes (and any remaining herby sauce), snap peas and sprouted lentils (if using).
CREAMY BROCCOLI PISTACHIO SOUP – SUGAR FREE LONDONER
From sugarfreelondoner.com
Estimated Reading Time 5 mins
- Fry the onion/spring onions and chopped garlic in olive oil over a low heat until tender and sweet, but not browned - ca 7 minutes. I keep the lid on the pan and stir occasionally to make sure all is in order.
- Boil water and make the chicken stock with a good quality stock cube. You can use vegetable stock as well for a vegan option, though I find using chicken stock gives a richer taste. Put the pistachios inside so they can soften.
- Steam the broccoli (5 minutes). If you do not have a steamer, fill a pot with 1-2 cm of water and put the broccoli in once it boils. This way, the majority of the broccoli will be steamed once the lid is on.
PERUVIAN KIWICHA SALAD - AMARANTH SALAD & ROASTED FIGS ...
From pepperonpizza.com
Estimated Reading Time 7 mins
- The cooking time given in this recipe is based on the figs and broccoli being roasted at the same time that the kiwicha is being cooked. I made the dressing first, then preheated the oven and set the kiwicha to cook, while I arranged the figs and broccoli for roasting. You could do these one after the other, with cooking time adjusted suitably. The roasting takes about 20 minutes, the kiwicha takes 20-25 minutes to cook. The dressing takes just 5 minutes to prepare.
- Wash and drain the kiwicha, as you wold wash lentils or rice. I used a strainer with the tiniest pores available, as the kiwicha grains are barely larger than poppy seeds. Thin cloth may even be a better option!
- Whisk together the buttermilk, oil, vinegar, lemon juice, zest, a pinch of pepper and black salt to taste. Black salt gives its unique flavour to the buttermilk, but you could substitute with regular table salt instead.
AVOCADO AND BROCCOLI SALAD WITH PISTACHIOS | ELLE REPUBLIC
From ellerepublic.de
5/5 Estimated Reading Time 2 mins
- Set a steamer basket in a saucepan with 4-5 cm of simmering water. Add the broccoli. Cover and reduce heat to medium and let cook until the broccoli is tender; about 5-6 minutes. (I test this by checking if the broccoli can be pierced with a fork). As soon as it is tender, remove from the heat and place in serving bowl.
- Drizzle with the pistachio oil and lemon juice, season with salt and pepper and gently toss. Sprinkle with the chopped pistachios and serve.
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