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 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes. Stir in uncooked rice. Add broth and bring to a boil. Reduce heat to low and cover. Simmer until rice is done, about 20 minutes. Fluff rice with fork and add pine nuts. Season with salt and pepper.
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.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees. Melt 1 tablespoon of the butter in a heavy saucepan and add the onions and pine nuts. Cook, stirring, until wilted. Add the rice, water, thyme, bay leaf and salt and pepper. Bring to a boil, stirring, making sure there are no lumps in the rice. Cover with a close-fitting lid and place in the oven. Bake for 17 minutes, remove the cover and discard the thyme and bay leaf. Using a fork, stir in the remaining butter and blend well.
Yield serves 4 Number Of Ingredients 6 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.
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.
