WILD RICE STUFFING WITH PINE NUTS
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
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
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
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
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 21
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
Provided by Moira Hodgson
Categories side dish
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 7
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
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
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
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
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
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
WILD RICE PILAF WITH NUTS AND LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 10
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
Yield 10
Number Of Ingredients 7
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.
More about "wild rice with pine nuts recipes"
WILD RICE WITH PINE NUTS | COOKSTR.COM
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
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
From aggieskitchen.com
Estimated Reading Time 3 mins
WILD RICE PILAF WITH CRANBERRIES AND PINE NUTS - JULIA'S ...
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
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 ...
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
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.
- Cook on high pressure for 28 minutes, then allow to naturally release for 15 minutes. If there is any pressure remaining, release it.
WILD RICE STUFFING WITH PINE NUTS RECIPE | BON APPéTIT
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.
WILD RICE WITH TOMATOES AND PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
- Melt butter in a large nonstick skillet over medium heat. Add pine nuts and quartered cherry tomatoes to pan; cook 8 minutes or until tomatoes are tender, stirring frequently. Stir in rice, basil, pepper, and salt; cook 1 minute.
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