Wild Rice With Pine Nuts Recipes

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WILD RICE STUFFING WITH PINE NUTS



Wild Rice Stuffing with Pine Nuts image

Provided by Rochelle Palermo

Categories     Side     Thanksgiving     High Fiber     Pine Nut     Healthy     Low Cholesterol     Wild Rice     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 1/2 teaspoons ground cumin
1 large onion, chopped (about 2 1/2 cups)
6 large garlic cloves, minced
1 tablespoon tomato paste
2 tablespoons chopped fresh thyme
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons coarse kosher salt
1/2 teaspoon dried mint
1 cup wild rice
2 3/4 cups low-salt chicken broth
1 cup long-grain white rice
1 1/2 tablespoons fresh lemon juice
1/4 cup minced fresh Italian parsley
1/3 cup pine nuts, toasted

Steps:

  • Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
  • Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.

RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS



Rice Pilaf With Pine Nuts and Golden Raisins image

Make and share this Rice Pilaf With Pine Nuts and Golden Raisins recipe from Food.com.

Provided by kymgerberich

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped onion
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
2 tablespoons unsalted butter
1 cup long-grain rice
2 cups chicken broth
4 tablespoons pine nuts, toasted
4 tablespoons golden raisins, soaked in boiling water for 1 minute and drained

Steps:

  • In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
  • Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
  • Stir in the pine nuts and raisins, add salt and pepper to taste.

CORNBREAD AND WILD RICE DRESSING WITH PINE NUTS AND PARSLEY



Cornbread and Wild Rice Dressing with Pine Nuts and Parsley image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 21

2 cups self-rising cornmeal mix, such as Aunt Jemima
1 cup buttermilk
2 tablespoons self-rising flour
1 egg
Pinch baking soda
3 tablespoons bacon grease
5 cups chicken stock
1 cup wild rice
4 tablespoons butter
2 cups fresh corn kernels
2 cups chopped yellow onions
1 cup chopped celery
1 cup diced red pepper
2 tablespoons minced garlic
Salt
8 ounces diced, smoked ham
1 cup pine nuts, toasted
1/2 cup heavy cream
2 tablespoons freshly chopped flat-leaf parsley
2 eggs
Freshly ground black pepper

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
  • For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
  • Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
  • Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.

WILD RICE WITH PINE NUTS



Wild Rice With Pine Nuts image

Provided by Moira Hodgson

Categories     side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 7

1 large shallot, minced
1 large carrot, finely chopped
2 tablespoons butter
4 ounces wild rice
3 to 4 cups hot chicken stock
1 cup pine nuts
Coarse salt and freshly ground pepper to taste

Steps:

  • Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft.
  • Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 29 grams, Carbohydrate 52 grams, Fat 42 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 986 milligrams, Sugar 10 grams, TransFat 0 grams

CRANBERRY WILD RICE PILAF



Cranberry Wild Rice Pilaf image

A lovely long grain and wild rice pilaf with touches of fruits and nuts. Perfect for serving with chicken and turkey. Different from the usual stuffings. Cook time is concurrent.

Provided by PalatablePastime

Categories     Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

9 cups vegetable broth
1 1/3 cups wild rice, rinsed
1/4 cup butter
3 large onions, chopped
3/4 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leaves
1 cup craisins (dried cranberries)
1 cup golden raisin
2 teaspoons grated orange zest
salt
black pepper
1 1/2 cups long grain rice
1/2 cup pine nuts, toasted

Steps:

  • In a large saucepan, bring 6 cups of the broth and 6 cups of water to a boil; add wild rice and return to a boil.
  • Reduce heat and simmer uncovered, stirring occasionally, until rice is tender but firm, about 35-40 minutes.
  • In another saucepan, saute the onions in the butter until tender, about 10-12 minutes.
  • Add the spices and stir until aromatic, then add the remaining broth and 3 cups of water, the cranberries, raisins, and orange zest.
  • Season with salt and pepper, bring to a boil, then add the white rice and reduce heat to low, cover, and cook until rice is tender, about 20 minutes.
  • Drain the wild rice.
  • Remove the bay leaves from the white rice and discard.
  • Mix together both rices and stir in the pine nuts; adjust seasonings if necessary.
  • Serve hot.

Nutrition Facts : Calories 454.4, Fat 12.4, SaturatedFat 4.2, Cholesterol 15.2, Sodium 59.5, Carbohydrate 81.2, Fiber 5.1, Sugar 23.9, Protein 8.9

MINNESOTA REAL WILD RICE STUFFING



Minnesota Real Wild Rice Stuffing image

The nutty flavor of wild rice makes a great combo with dried apricots, pine nuts, and traditional ingredients. I combined some recipes and the result was eagerly consumed. When I made this I fully cooked the rice. This is a forgiving and flexible recipe. There are so many different things to add or substitute: walnuts, almonds, orange zest, dried cranberries, mushrooms, more bread, whatever you prefer.

Provided by birdseed

Categories     Side Dish     Stuffing and Dressing Recipes     Rice Stuffing and Dressing Recipes

Time 1h40m

Yield 20

Number Of Ingredients 12

8 cups chicken broth
4 cups wild rice
3 cups cubed, stale cranberry-walnut bread
1 cup chicken broth
1 ½ cups finely chopped celery
1 (8 ounce) can sliced water chestnuts, drained
¾ cup chopped pecans
¾ cup pine nuts
1 onion, diced
1 Granny Smith apple, diced
½ cup finely chopped dried apricots
4 cloves garlic, pressed

Steps:

  • Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes.
  • Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker.
  • Cook on Low until wild rice has softened and split, at least 40 more minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 38.1 g, Cholesterol 5.8 mg, Fat 7.5 g, Fiber 3.8 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 82.6 mg, Sugar 4.2 g

NUT RICE PILAF



Nut Rice Pilaf image

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

1 onion or 4 shallots
3 garlic cloves
1 cup nuts, a mix of almonds, pistachios, walnuts, and pine nuts is nice
2 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt​
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 cup long-grain brown rice or basmati brown rice
1 cup dry white wine
2 1/2 cups vegetable broth or chicken broth
Optional: minced flat-leaf parsley, plus whole leaves for garnish

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

WILD RICE PILAF WITH NUTS AND LEMON



Wild Rice Pilaf with Nuts and Lemon image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
1 clove garlic, minced
1 long strip lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 1/2 cups low-sodium chicken broth
2 teaspoons kosher salt, plus more for seasoning
1 bunch scallions (white and green parts), thinly sliced (3/4 cup)
Freshly ground black pepper

Steps:

  • In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

Nutrition Facts : Calories 280 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 1047 milligrams, Carbohydrate 36 grams, Fiber 3.5 grams, Protein 13 grams, Sugar 2 grams

WILD RICE WITH PINE NUTS



WILD RICE WITH PINE NUTS image

Yield 10

Number Of Ingredients 7

1 large shallot, minced
1 large carrot, finely chopped
2 tablespoons butter
4 ounces wild rice
3 to 4 cups hot chicken stock
1 cup pine nuts
Coarse salt and freshly ground pepper to taste

Steps:

  • Preparation 1. Soften the shallot with the carrot in the butter in a saucepan. Add rice and two cups chicken stock. Cover and simmer gently. As the liquid dries, add more stock. The rice should take about an hour and is done when it is open and soft. 2.Meanwhile, toast the pine nuts. Mix them into the rice, season and serve at once.

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WILD RICE WITH PINE NUTS | COOKSTR.COM
wild-rice-with-pine-nuts-cookstrcom image
Wild rice has a nut-like flavor; the sautéed pine nuts emphasize this and add a bit more crunch. The combination is delicious with any chicken or duck dish. Wild rice is not really rice, but is a member of the grass family. It takes a little longer to cook than regular rice…
From cookstr.com
Estimated Reading Time 1 min
  • Place the rice, water, and salt in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the rice is tender, 45 to 55 minutes. Drain.
  • In a medium sauté pan over medium heat, melt the butter (or heat the oil until shimmering) and sauté the pine nuts 1 minute. Add the leeks and scallions and sauté 1 minute, until softened slightly. Add the rice and heat through. Add stock, if needed, to moisten. Season to taste with salt and pepper.


WILD RICE WITH PINE NUTS | RACHAEL RAY IN SEASON
wild-rice-with-pine-nuts-rachael-ray-in-season image
2017-09-13 Directions. In a medium saucepan, bring the broth, rice, butter and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff the rice. Add the nuts, parsley and olive oil to the rice …
From rachaelraymag.com
  • Add the nuts, parsley and olive oil to the rice and toss to combine; season with salt and pepper.


HERBED WILD RICE SALAD WITH TOASTED PINE NUTS
herbed-wild-rice-salad-with-toasted-pine-nuts image
2013-05-02 Print Recipe. Herbed Wild Rice Salad with Toasted Pine Nuts. Ingredients: 2 cups cooked wild rice, chilled; big bunch of herbs (I used a combo of basil, Italian parsley, thyme, oregano and tarragon), chopped ; small jar of pine nuts (1 3/4 oz), lightly toasted (about 1/4 cup) olive oil; coarse salt and fresh ground pepper; Directions: Combine rice, herbs and pine nuts …
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Estimated Reading Time 3 mins


WILD RICE PILAF WITH CRANBERRIES AND PINE NUTS - JULIA'S ...
2017-09-29 Fry the rice for just about a minute. Add all the stock at once and the dried rosemary. Stir well, reduce heat to medium low and cover. Cook for about 15 minutes, until the rice is tender and all the stock has evaporated. Fluff up the rice. Add the dried cranberries, pine nuts …
From juliascuisine.com
Estimated Reading Time 3 mins
  • In a large skillet set over high heat, add the butter until melted. Add the onions and give a good toss. Cook for about 3-5 minutes, stirring occasionally. Add the mushrooms and give a good stir. After about 2 minutes, when the mushrooms start to brown, add the wine. Stir to incorporate.
  • When the wine has evaporated, 2-3 more minutes, add the rice and stir well. Fry the rice for just about a minute. Add all the stock at once and the dried rosemary. Stir well, reduce heat to medium low and cover. Cook for about 15 minutes, until the rice is tender and all the stock has evaporated.
  • Fluff up the rice. Add the dried cranberries, pine nuts and parsley. Give a good stir. Ready to serve.


MEDITERRANEAN WILD RICE W/ PINE NUT CHEESE- VEGGIE CHICK
2017-02-27 Generally, wild rice takes about 40-45 minutes to cook on the stovetop, but you can also use your rice cooker or Instant Pot to save time. While the rice is cooking, you can chop your veggies and make the pine nut cheese. In a food processor, add the pine nuts…
From veggiechick.com
Estimated Reading Time 3 mins
  • Cook wild rice blend according to package directions. *Do not use flavor packet or add oil/butter if instructed on box.
  • While the rice is cooking, chop your veggies and make the pine nut cheese. In a food processor, add the pine nuts, nutritional yeast, sea salt, garlic powder and Aleppo pepper/red pepper flakes (if desired). Process for 1 minute, or until pine nuts are broken down into a fine meal-like consistency.
  • In a medium skillet over medium-high heat, heat 2 tablespoons vegetable broth. Add mushrooms; stir and cook for 4-5 minutes until tender. Add roasted red peppers, spinach, and parsley. Stir. Add the cooked wild rice to veggies. Then add the pine nut cheese and lemon juice and stir. Remove from heat.


VEGAN WILD RICE RECIPE - PINE NUT SIDE DISH - NUTTY ...
2021-07-17 Add the garlic and cook, being careful not to burn it. Add rice and sauté 2-3 minutes, stirring so it does not get too brown. Mix in the pine nuts, carrot, thyme, salt, pepper, and vegetable stock and bring the mixture to a boil. Turn heat to very low, cover and cook for about 50 minutes. After 50 minutes, check rice.
From recipesjust4u.com
Estimated Reading Time 2 mins
  • Place the pine nuts in heavy frying pan over high heat and toast for about 3 minutes, until aromatic, shaking pan so they don't brown too much. Set aside
  • In large pot with a tight fitting lid, saute the onion in the olive oil until it is softened and translucent.
  • Add the garlic and cook, being careful not to burn it. Add rice and saute 2-3 minutes, stirring so it does not get too brown. Mix in the pine nuts, carrot, thyme, salt, pepper, and chicken stock and bring the mixture to a boil.
  • Turn heat to very low, cover and cook for about 50 minutes. After 50 minutes, check rice. It should be slightly chewy with all the liquid absorbed when it's done. Add more liquid if needed to cook longer. When rice seems done, turn off heat and let stand 10 minutes. Serve hot.


INSTANT POT WILD RICE PILAF WITH MUSHROOMS AND PINE NUTS
2021-08-02 the contrast between the chewy wild rice blend, crunchy pine nuts and soft mushrooms is so great; you can prepare it ahead and reheat; it compliments a number of recipes, and is great for either weeknights or a holiday! Recipe video. Watch the video below to see exactly how I prepped this Instant Pot Wild Rice Pilaf. It’s so easy! You can find more of my recipe …
From sweetpeasandsaffron.com
Estimated Reading Time 4 mins
  • Select 'sautee' function on a 6 quart Instant Pot. Heat olive oil, then add the onions and cook for 5-7 minutes, until soft and translucent. Stir in the garlic and cook for one minute.
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WILD RICE STUFFING WITH PINE NUTS RECIPE | BON APPéTIT
2010-10-13 Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes.
From bonappetit.com
  • Heat oil in large pot over medium-high heat. Add cumin; stir until toasted and fragrant, about 15 seconds. Add onion and garlic; sauté until tender, about 5 minutes. Stir in tomato paste. Stir in thyme, pepper, coarse salt, and mint. Add wild rice; stir 2 minutes. Add broth and bring to boil. Reduce heat to medium-low; cover and simmer until wild rice is almost tender, about 40 minutes.
  • Mix white rice into wild rice; cover and simmer until most of liquid is absorbed and all rice is tender, about 20 minutes. Stir in lemon juice; cover and continue to simmer until liquid is absorbed and all rice is tender, about 5 minutes. Remove from heat. Stir in parsley, then pine nuts; serve.


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WILD RICE WITH PINE NUTS RECIPES
2011-12-29 · Recipes. Wild Rice with Pine Nuts. Author: Rachael Ray Every Day Updated: Sep 13, 2017 Original: Dec 28, 2011. 45min Cook Time; 10min Prep Time; 6 Servings; Ingredients. 2 cups chicken broth; 1 1/2 cups wild rice blend (or 1 cup brown rice and 1/2 cup wild rice) 1 tablespoon butter; Salt; 1/3 cup pine nuts… Servings 6. Category Side Dish. See details » HERBED WILD RICE …
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