Brown Rice With Red Grapes And Pine Nuts Recipes

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.
• Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.
• In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on top of grape leaves and lemon slices and fill halfway with water to weight down. Carefully transfer to oven and bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.

Steps:

• Saute the pine nuts in a medium-sized skillet with 2 tablespoons butter over moderate heat until browned, approximately 5 minutes, stirring occasionally.
• To the same skillet add and melt the remaining butter. Add the rice, bulgur, and onion. Brown for about 10 minutes, stirring frequently. Spoon this mixture into a 2-quart casserole. Add 3/4 cup parsley, chives, salt, and pepper.
• Bring broth to a boil and stir into rice mixture. Bake uncovered in a preheated 375 oven for 1 hour and 15 minutes. Garnish with the remaining parsley.

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:

• If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a few at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
• For the filling, fry the onions in 3 tablespoons of the oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste, then add all the rest of the ingredients down to and including the chopped dill. Mix well.
• On a plate, place the first leaf, vein side up, with the stem end facing you. Put one heaped teaspoonful of filling in the center of the leaf near the stem end. Fold that end up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
• Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
• Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally, a small coffee cupful at a time, as the liquid in the pan becomes absorbed. Let the stuffed grape leaves cool in the pan before turning them out.

Steps:

• Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
• Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
• Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.

Steps:

• Preheat oven to 400 degrees. If baking stuffing outside of bird, grease a 2-quart casserole, large gratin dish or 9-by-13-inch baking dish with olive oil.
• Bring a large pot of water to boil; salt it. Add rice and simmer, stirring occasionally, until it becomes tender but not mushy, 15 to 20 minutes. Drain it, rinse it and drain it again.
• Heat 1/4 cup oil or butter in a large deep skillet over medium heat for 2 minutes. Toss in nuts and raisins or currants, if you are using them, and stir for a minute or 2. Add rice and stir, sprinkling with salt and pepper, while cooking for another minute; rice need not get hot. Add more oil or butter as needed to moisten mixture thoroughly. Add lemon juice and half the herbs. Taste and adjust seasonings if necessary. (You may prepare recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)
• Use stuffing to fill bird. Or put stuffing in prepared pan, cover tightly with foil and bake until rice is tender, 25 to 30 minutes. Uncover and bake until mixture top is nicely browned, another 10 to 15 minutes or so.

Steps:

• Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
• Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

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.