Rice With Toasted Pine Nuts Recipes

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.

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.

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.

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.

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.

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.

Steps:

• Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.