Trail Mix Citrus Pilaf Recipes

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Put the pecans, walnuts, cashews, peanuts and sunflower seeds on the prepared baking sheet and roast until fragrant and barely golden, about 6 minutes. Cool the nuts and seeds for 5 minutes.
• Transfer the nuts and seeds to a food processor and add the coconut oil and 1/2 teaspoon salt. Blend, scraping down sides of bowl as necessary with a rubber spatula, until smooth, 4 to 7 minutes. The nut mixture will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Once the nut butter is smooth, add the raisins, pineapple and sweetener of choice and blend until the raisins and pineapple are finely chopped, about 1 minute.
• Transfer the nut butter to a medium bowl, cover and allow to cool fully, about 1 hour. Once the nut butter is cool, serve with a crunchy topping of choice or transfer to an airtight container for storage. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.

Steps:

• Prepare the rice according to the package directions. Transfer to a serving bowl, and immediately stir in the trail mix, orange juice, olive oil, lemon zest, orange zest, salt and scallions until combined.

Steps:

• Saute 1 chopped small onion in 2 tablespoons butter in a saucepan over medium heat, 5 to 7 minutes; season with kosher salt and pepper. Stir in 1 cup farro and 1/4 cup golden raisins; add 2 cups water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce the heat to medium low and cook until the water is absorbed, 35 minutes. Stir and top with chopped salted pistachios and parsley.

Steps:

• Saute 1 chopped onion and 1 thyme sprig in butter over medium heat until golden; season with salt. Increase the heat to medium high; add 1 cup orzo and toast 2 minutes. Add 2 cups chicken broth and bring to a simmer. Reduce the heat to medium low, cover and cook until the orzo is tender, 15 minutes. Stir in some chopped dill. Top with sour cream and paprika.

Steps:

• In a medium saucepan, heat the canola oil over medium-high heat. Add the pasta and cook, stirring frequently, just until it turns golden brown, about 2 minutes. Stir in the farro and shallots and continue to cook, stirring, 2 more minutes. Stir in the chicken stock and salt and bring to a boil. Lower the heat, cover the pan and simmer until the farro is very tender, about 35 minutes. Check the farro towards the end of cooking and add 1 to 2 tablespoons water if the pan dries out before the farro is tender.
• Top with the parsley and thyme, fluff with a fork and serve.

Steps:

• Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
• Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.

Steps:

• Mix all. Makes 4 cups.

Steps:

• Combine all ingredients in a large bowl. Store in an airtight container.