Time 2h35m Yield 4 Number Of Ingredients 6 Steps:
Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender. Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.
Time 20m Yield 4 servings Number Of Ingredients 6 Steps:
Place pine nuts in skillet and cook, stirring often, until lightly browned. Remove from heat. Heat half the butter in saucepan and add onion and garlic. Cook, stirring, until onion is wilted. Add rice and stir. Add pine nuts and water and bring to boil. Cover closely and let simmer exactly 17 minutes. Uncover, fluff the rice with fork and stir in remaining butter.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Melt butter in a saucepan. Add onion and sauté until translucent. Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper. Heat thoroughly.
Time 35m Yield 2 servings Number Of Ingredients 5 Steps:
Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown. Add rice and parsley; stir until thoroughly heated.
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.
Yield 6 Number Of Ingredients 7 Steps:
Using a blender or food processor, finely blend 1 cup pine nuts, rice and 2 cups of water. Pour blended pine nut mixture into a thick bottomed saucepan and add 4 cups of water. Bring to a boil, stirring frequently. Once boiling, reduce heat to low and let cook for 10 minutes, or until heated through. While it is heating through be sure to keep stirring so it does not burn. Prior to serving, garish with pine nuts and diced dates, and season with sugar and salt.
Time 25m Yield 4 servings Number Of Ingredients 9 Steps:
Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts. Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes. Add the butter, stir to fluff the rice, and blend well.
More about “rice with pine nuts recipes”
Yield Serves 2 Number Of Ingredients 7 Steps:
In a dry small heavy saucepan toast pine nuts over moderate heat, stirring, until golden, about 5 minutes, and transfer to a small bowl. Finely chop cilantro and reserve 1/4 cup for garnish. Mince garlic. In pan cook rice in oil with garlic and remaining cilantro over moderate heat, stirring, 3 minutes and add water and salt. Bring mixture to a boil and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let rice stand, covered, 5 minutes. Serve rice sprinkled with pine nuts and reserved cilantro.
