Best 13 Rice Pilaf With Pine Nuts Recipes

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Rice pilaf, a delectable dish with a rich history spanning centuries, is a staple in many cuisines worldwide. It is renowned for its aromatic blend of fragrant rice, toasted nuts, and savory spices. This versatile dish can be enjoyed as a main course or as a delectable side dish to accompany a variety of entrees.

The recipes presented in this article offer a delightful journey through the diverse world of rice pilaf. From the classic Persian-inspired recipe with its fragrant basmati rice, nutty pine nuts, aromatic saffron, and warm spices to a unique Indian-style pulao featuring fragrant cumin, coriander, and turmeric, there is a recipe to suit every palate.

For those seeking a vegetarian option, the vegetable-studded pilaf recipe bursts with vibrant colors and textures, showcasing a medley of crisp-tender vegetables enveloped in a flavorful rice base. If you prefer a hearty and protein-packed dish, the chicken and rice pilaf recipe delivers tender chicken nestled amidst fluffy rice, infused with a savory blend of herbs and spices.

Each recipe is meticulously detailed, guiding you through the steps with precision, ensuring that every dish turns out perfectly. Whether you're a seasoned cook or just starting in the kitchen, these recipes will empower you to create a culinary masterpiece that will impress your family and friends.

So, embark on this culinary adventure, explore the diverse flavors of rice pilaf, and discover a world of culinary delight.

Here are our top 13 tried and tested recipes!

RICE PILAF WITH MUSHROOMS AND PINE NUTS



Rice Pilaf with Mushrooms and Pine Nuts image

Rice pilaf, rice browned first then cooked in stock with mushrooms, onions, and toasted pine nuts.

Provided by Elise Bauer

Categories     Side Dish     Pilaf     Rice     Rice Pilaf

Time 1h

Yield 8

Number Of Ingredients 10

Up to 4 cups chicken or vegetable stock (vegetable stock for vegetarian option, gluten-free stock for gluten-free version), depending on the type of rice you are using, or mixture water and stock*
1/2 cup pine nuts
5 ounces shiitake, cremini, or button mushrooms, roughly chopped
1 tablespoon extra virgin olive oil
2 cups long grain white rice
1/2 cup green onions or yellow onions, chopped
2 teaspoons salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2 tablespoons butter
1 cup (loosely packed) arugula, watercress, or 1/2 cup fresh parsley, chopped

Steps:

  • Heat the stock: Measure out the stock according to the liquid requirements on your package of rice for 2 cups of rice. Place in a 2 quart sauce pan and bring to a simmer. While the stock is heating, prepare the pine nuts, mushrooms, and rice in the next three steps.
  • Toast the pine nuts: Heat a large sauté pan on medium high heat. Add the pine nuts. Toast, stirring occasionally until lightly browned and fragrant. Remove the pine nuts from the hot pan to a bowl, set aside.
  • Sauté the mushrooms: Return the pan to the heat. Add the chopped mushrooms. Dry sauté the mushrooms (using no fat), stirring occasionally, until the mushrooms give off much of their moisture and begin to brown slightly. Remove the mushrooms from the pan, set aside (can add to the same bowl as the pine nuts.)
  • Brown the rice: Add olive oil to the pan and increase the heat to high. Add the white rice, spreading the rice out in the pan and stirring to coat with the oil. Cook for a couple of minutes, stirring occasionally, until the rice begins to brown.
  • Add the onions, then the pine nuts and mushrooms: Mix in the onions, and cook for a couple minutes more, until the onions soften and turn translucent. Add the pine nuts and mushrooms to the rice and remove from heat.
  • Combine rice mixture and stock: Carefully add the rice mixture to the saucepan with the hot stock. Mix in the salt and pepper. Bring to a simmer, reduce the heat, and cover the pan. Cook according the the rice package instructions, anywhere from 15 to 45 minutes, depending on the type of rice. Remove from heat and let sit covered for 10 minutes.
  • Stir in butter and greens: Stir in the butter and and chopped arugula, watercress, or parsley. Fluff up with a fork. Add more salt and pepper to taste.

Nutrition Facts : Calories 205 kcal, Carbohydrate 19 g, Cholesterol 11 mg, Fiber 1 g, Protein 6 g, SaturatedFat 3 g, Sodium 726 mg, Sugar 3 g, Fat 12 g, ServingSize Serves 6 to 8., UnsaturatedFat 0 g

WILD RICE PILAF WITH NUTS AND LEMON



Wild Rice Pilaf with Nuts and Lemon image

Provided by Tyler Florence

Categories     side-dish

Time 1h8m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1/4 cup pine nuts
2 to 3 cloves garlic, smashed
1 to 2 strips lemon zest
3 sprigs fresh thyme
1 cup wild rice, preferably whole not broken
4 cups low-sodium chicken broth
2 teaspoons kosher salt, plus extra for seasoning
1 bunch scallions (white and green), thinly sliced (3/4 cup)
Freshly ground black pepper

Steps:

  • Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
  • Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

RICE PILAF WITH PINE NUTS



Rice Pilaf with Pine Nuts image

Provided by Amy Finley

Categories     Onion     Rice     Side     Quick & Easy     Pine Nut     Low Cholesterol     Sugar Conscious     Kidney Friendly     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon olive oil
1 small onion, finely chopped
1 cup long-grain white rice
1 1/2 cups low-salt chicken broth
1/2 cup pine nuts, toasted if desired

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.

RICE PILAF WITH PINE NUTS



Rice Pilaf With Pine Nuts image

Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.

Provided by 5thCourse

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 small onion, finely chopped
1 cup long-grain rice, white
1 1/2 cups chicken broth
1/2 cup pine nuts

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.

Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6

EASY GOLDEN RICE PILAF



Easy Golden Rice Pilaf image

This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.

Provided by Cynthia

Categories     Side Dish

Number Of Ingredients 11

1 cup long grain white rice
1 medium onion (diced)
1 teaspoon turmeric
1 clove garlic (minced)
1 Tablespoon butter
2 Tablespoons olive oil
2 cups chicken or vegetable broth
1/2 cup toasted pine nuts or slivered almonds
1 teaspoon kosher salt
1/2 teaspoon pepper (more to taste)
2-3 Tablespoons fresh chopped parsley for garnish.

Steps:

  • Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
  • Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
  • Lightly toast pine nuts until golden brown
  • Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g

RICE WITH TOASTED PINE NUTS



Rice with Toasted Pine Nuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 2 servings

Number Of Ingredients 5

1/4 cup pine nuts
1 tablespoon unsalted butter
1/2 small onion, minced
1 cup long grain white rice
2 cups water

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.

RICE PILAF WITH CURRANTS AND PINE NUTS



Rice Pilaf With Currants and Pine Nuts image

This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.

Provided by neilbur

Categories     Long Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 tablespoons margarine
10 ounces beef broth (1 soup can)
3/4 cup water
1/4 cup currants
2 tablespoons toasted pine nuts

Steps:

  • Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS



Rice Pilaf With Pumpkin, Currants and Pine Nuts image

A well-made rice pilaf may be prepared in advance and reheated, covered, in a medium-hot oven. In Turkey, short-grain Bomba rice is preferred, but you may substitute Arborio, or long-grained white rice if you wish. Be sure to rinse the rice well, which will help the grains to remain separate, not clumped together.

Provided by David Tanis

Categories     dinner, weekday, grains and rice, side dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 cups pumpkin or hard squash, such as butternut, cut into 1/2-inch chunks
Kosher salt
1 medium onion, diced
1/4 cup pine nuts
1/2 cup currants
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups Bomba, Arborio or long-grain white rice, rinsed well and drained
3 cups hot chicken broth or water
4 tablespoons unsalted butter, cut into chunks

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.

PINE NUT AND CRANBERRY RICE PILAF



Pine Nut and Cranberry Rice Pilaf image

Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4-5 servings.

Number Of Ingredients 13

3/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2-1/2 cups chicken broth
1/2 cup chopped fresh mushrooms
1/2 cup dried cranberries
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted

Steps:

  • In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.

Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.

RICE PILAF WITH PEAS AND PINE NUTS



Rice Pilaf with Peas and Pine Nuts image

Categories     Nut     Rice     Side     Quick & Easy     High Fiber     Pine Nut     Pea     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 7

1 tablespoon butter
1/2 onion, finely chopped
3/4 cup long-grain white rice
1/2 teaspoon ground turmeric
2 cups canned chicken broth
1/2 cup frozen peas
1/4 cup toasted pine nuts

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

RICE PILAF WITH BASIL AND PINE NUTS



Rice Pilaf with Basil and Pine Nuts image

Categories     Rice     Side     Quick & Easy     Basil     Pine Nut     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

1 14 1/2-ounce can chicken broth
1 1/2 tablespoons olive oil
1/2 large onion, chopped
1 cup long-grain rice
1/3 cup chopped fresh basil or 1 1/2 teaspoons dried, crumbled
1/4 cup toasted pine nuts
Salt and pepper

Steps:

  • Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.

PINE NUT RICE PILAF (PIñON RICE PILAF)



Pine Nut Rice Pilaf (Piñon Rice Pilaf) image

Make and share this Pine Nut Rice Pilaf (Piñon Rice Pilaf) recipe from Food.com.

Provided by Outta Here

Categories     Long Grain Rice

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon oregano
1 cup long-grain rice
1/2 cup pine nuts (pinons)
2 cups chicken stock

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown).
  • Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high.
  • When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes.
  • Remove from the oven. Stir to fluff and serve.

Nutrition Facts : Calories 717.7, Fat 33.5, SaturatedFat 3.5, Cholesterol 7.2, Sodium 350.1, Carbohydrate 88.2, Fiber 2.6, Sugar 5.2, Protein 17.6

RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS



Rice Pilaf With Pine Nuts and Golden Raisins image

Make and share this Rice Pilaf With Pine Nuts and Golden Raisins recipe from Food.com.

Provided by kymgerberich

Categories     Long Grain Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/2 cup finely chopped onion
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
2 tablespoons unsalted butter
1 cup long-grain rice
2 cups chicken broth
4 tablespoons pine nuts, toasted
4 tablespoons golden raisins, soaked in boiling water for 1 minute and drained

Steps:

  • In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
  • Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
  • Stir in the pine nuts and raisins, add salt and pepper to taste.

Tips:

  • Use high-quality ingredients. This will make a big difference in the final flavor of your dish. Look for long-grain rice that is free of impurities, and use fresh vegetables and herbs.
  • Toast the rice before cooking. This will help to bring out its nutty flavor and prevent it from sticking together.
  • Use a flavorful broth. Chicken broth or vegetable broth are both good options. You can also use water, but the flavor will be less pronounced.
  • Add vegetables and herbs to your pilaf. This will add flavor and color to the dish. Some good options include carrots, celery, onions, garlic, parsley, and thyme.
  • Cook the pilaf until the rice is tender and the liquid has been absorbed. This will usually take about 15-20 minutes.
  • Fluff the pilaf with a fork before serving. This will help to separate the grains of rice and make them light and fluffy.

Conclusion:

Rice pilaf is a delicious and versatile dish that can be served as a side dish or main course. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can make a delicious and flavorful pilaf that your family and friends will love.

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