Pine Nuts Recipes BEST PRICE Pesto Recipes, Pinon Nuts

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Yield: 2 servings.

Ingredients

1/2 c. long grain rice
1 c. water
5 oz. whole onion or 4 oz. slices (1 1/4 c.)
8 oz. whole carrots or 7 oz. sliced (1 1/2 c.)
13 oz. whole zucchini or 12 oz. sliced (2 1/2 c.)
5 oz. whole mushrooms, sliced (cut 1 c.)
1-2 tbsp. olive oil
Freshly ground black pepper
1/4 c. coarsely chopped fresh cilantro
3 tbsp. pine nuts

Directions

1. Combine rice and water and bring to boil. Reduce heat, cover and cook over low heat for about 17 minutes or until water has been absorbed.

2. Coarsely chop onion; chop whole carrots and whole zucchini, slice whole mushrooms.

3. In hot oil, saute onion, carrots, zucchini and mushrooms about 10 minutes. Add to rice, as it cooks and season with black pepper.

4. Wash and dry cilantro and coarsely chop; add with pine nuts to cooked rice and vegetables.

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BAKED CHICKEN WITH GRAPES AND PINE NUTS

Ingredients

1 (4 lb.) chicken, cut up
1 c. white wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. rosemary
1/4 tsp. savory
2 cloves garlic, crushed
4 tbsp. melted butter
4 oz. ground pine nuts (or walnuts or almonds)
1/2 c. bread crumbs
1/2 tsp. salt
1/4 tsp. paprika
1 c. seedless grapes

Directions

Wash chicken parts in cold water; dry well. Soak for 1-2 hours in wine, salt, pepper, rosemary, savory, and garlic, turning once.
Grease a baking pan with oil or butter. Combine nuts with bread crumbs, salt and pepper. Roll each chicken piece in mixture and press to coat well. Reserve wine marinade.

Preheat oven to 350 degrees. Place chicken on greased baking sheet. Drizzle with melted butter. Bake 45 minutes uncovered. Pour wine over chicken. Add grapes and bake 5 minutes longer. If not brown enough, set under broiler for 2 minutes.