Best Pine Nut Saffron Pilaf Recipes
SAFFRON RICE AND GOLDEN RAISIN PILAF
For a more earthy flavored dish, substitute turmeric for the saffron. From the Mayo Clinic Williams-Sonoma Cookbook.
Provided by cookiecutter _
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, heat olive oil over medium heat. Add onion and saute until wilted (about 3 minutes). Add rice and saute 2 minutes longer.
- Add broth, water, pepper, cinnamon and allspice. Increase heat to high and bring to a boil.
- Stir in raisins, currants, saffron and half of the pine nuts. Reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 20 minutes).
- To serve, stir and fluff the rice and garnish with remaining pine nuts.
Nutrition Facts : Calories 283.4, Fat 4.9, SaturatedFat 0.6, Cholesterol 0.4, Sodium 141.6, Carbohydrate 55.7, Fiber 2, Sugar 12.7, Protein 5
RICE PILAF WITH CURRANTS AND PINE NUTS
This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.
Provided by neilbur
Categories Long Grain Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.
Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1
RICE PILAF WITH LAMB
Simple to prepare with a fresh & exotic flavor. The Saffron is a must & Basmati rice has one of the lowest & slowest impacts on blood sugar levels of all the white rices.
Provided by Captain_67
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
- Preheat oven to 350°F.
- Melt butter in roaster over medium high heat.
- Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
- Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
- Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
- When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
- When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
- Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
- Serve onto a warm platter or plates.
Nutrition Facts : Calories 931.7, Fat 51.7, SaturatedFat 20.4, Cholesterol 113.3, Sodium 499.2, Carbohydrate 84.5, Fiber 6.4, Sugar 5.4, Protein 33.9
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
RICE PILAF WITH PINE NUTS
Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.
Provided by 5thCourse
Categories Rice
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.
Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6
PINE NUT-SAFFRON PILAF
Steps:
- Heat the EVOO in a sauce pot over medium heat. Add the nuts and toast until lightly golden, then remove and reserve.
- Melt the butter in the pot, then add the broken pasta and toast to golden. Stir in the saffron and rice, then add the stock. Bring to a boil, stir in the raisins, then cover and simmer for 17 to 18 minutes, until the liquid has been absorbed and the pasta and rice are tender.
- Fluff the pilaf with a fork and stir in the reserved nuts. Serve immediately.
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