Best Rice With Pine Nuts And Pistachios Recipes

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS

Steps:

• Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
• Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
• Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
• Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.

PESTO RICE WITH PINE NUTS

Steps:

• Cook the rice in the hot water, simmering over a low heat in a covered pan for around 20 minutes, until all the water has been absorbed.
• When the rice is fully cooked, remove from the heat.
• Add the pesto sauce, pine nuts and parmesan cheese. Stir to mix well.
• If the rice has had a chance to cool at all, you may wish to reheat it at this point- the rice should be hot enough for the mozzarella to melt slightly.
• Serve onto plates and top with the grated mozzarella if desired.
• Enjoy!

PILAU RICE WITH PISTACHIOS AND AND PINE NUTS

Steps:

• Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
• Reduce heat to medium-low and cover.
• Set timer for 18 minutes.
• Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
• After rice is cooked, set it aside with the lid on for 10 minutes.
• Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.

RICE WITH PISTACHIOS

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
• Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
• Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.