Pine Nut Rice Soup Recipes
LEMON AND PINE-NUT RICE
Steps:
- In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let stand, covered, 5 minutes.
- Fluff rice gently with a fork, then toss with pine nuts, oil, and lemon zest and juice. Season with salt and pepper, and serve.
PINE NUT SOUP
Have not tried this yet. Given to me by someone. The instructions said this is a rich soup, so small portions recommended. From a Pueblo recipe. Serve this with Fry Bread (there are several recipes for Indian Fry Bread here on 'Zaar)
Provided by Outta Here
Categories Fruit
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients (except garnish) in a large, heavy saucepan and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Puree soup until smooth, in batches, in a blender.
- Return to pan and reheat slowly.
- Ladle into bowls and garnish with chopped green onion.
Nutrition Facts : Calories 751.3, Fat 67.8, SaturatedFat 9.9, Cholesterol 34.2, Sodium 504.6, Carbohydrate 23.6, Fiber 3.4, Sugar 3.6, Protein 22.3
RICE PILAF WITH PINE NUTS
Provided by Amy Finley
Categories Onion Rice Side Quick & Easy Pine Nut Low Cholesterol Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.
PINE NUT RICE PILAF (PIñON RICE PILAF)
Make and share this Pine Nut Rice Pilaf (Piñon Rice Pilaf) recipe from Food.com.
Provided by Outta Here
Categories Long Grain Rice
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
- Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
- When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
- Remove from the oven. Stir to fluff and serve.
Nutrition Facts : Calories 717.7, Fat 33.5, SaturatedFat 3.5, Cholesterol 7.2, Sodium 350.1, Carbohydrate 88.2, Fiber 2.6, Sugar 5.2, Protein 17.6
PINE NUT AND BASIL RICE
Categories Rice Side Kid-Friendly Quick & Easy Basil Pine Nut Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1 1/2-quart heavy saucepan cook pine nuts in oil over moderate heat, stirring occasionally, until golden, about 2 minutes. With a slotted spoon transfer pine nuts to a bowl. Add rice to oil in pan and cook over moderately low heat, stirring, 1 minute. Add water and bring to a boil. Cover rice and cook over very low heat until water is absorbed and rice is tender, about 18 minutes. Remove pan from heat and let rice stand, undisturbed, 5 minutes.
- Finely chop basil. Fluff rice with a fork and stir in basil, pine nuts, and salt and pepper to taste.
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