RICE WITH TOASTED PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 5
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.
LEMON-ZESTY ZUCCHINI WITH PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Toss pine nuts with 1 tablespoon of olive oil and spread out on a sheet pan. Toast the nuts in the oven, shaking the pan about half way through, until evenly brown, about 7 minutes. Transfer to a serving bowl. Reserve the baking sheet.
- Toss the zucchini with 2 tablespoons of the olive oil, the garlic, lemon zest, salt and pepper. Spread out on the baking sheet and roast until crisp tender and slightly brown, about 10 to 12 minutes.
- Toss zucchini and lemon with the nuts, and scatter dollops of the cheese on top. Serve.
RICE WITH PINE NUTS
Provided by Pierre Franey
Categories dinner, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 7 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 5 milligrams, Sugar 1 gram, TransFat 0 grams
ZUCCHINI WITH RAISINS AND PINE NUTS
Provided by Elisabeth Rozin
Categories Side Sauté High Fiber Raisin Pine Nut Zucchini Summer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Heat the oil in a medium skillet and sauté the garlic over moderate heat, stirring, just until the garlic begins to turn golden and becomes aromatic. Do not allow the garlic to overbrown.
- Add the sliced zucchini and sauté for a few minutes, stirring.
- Add the tomatoes, anchovy paste, raisins, and vinegar. Mix well, then cook over moderate heat, stirring occasionally, for about 10 to 12 minutes, until the sauce has thickened and most of the liquid has cooked away.
- Stir in the black pepper and pine nuts. Serve warm or at room temperature.
PANFRIED TROUT WITH SPINACH AND PINE NUTS
Steps:
- Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
- Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
- Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
- Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.
TROUT WITH STICKY RICE, ZUCCHINI AND PINE NUTS
Provided by Molly O'Neill
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Stir together the rice, zucchini, orange zest, parsley, pine nuts, 1 teaspoon salt and pepper to taste. Season the trout fillets with salt and pepper.
- Divide the rice mixture evenly among the fillets, pressing it into a mound running the length of the fish. Place the fillets in a steamer, cover and steam until the trout is just cooked through, about 5 minutes. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 1 gram, TransFat 0 grams
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