Broccoli Saute With Pine Nuts Recipe

Name: Broccoli Saute With Pine Nuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. Vegetable oil; 3 c. Broccoli florets; 1/3 c. Pine nuts; 1 Tbsp. Butter; 2 x Cloves garlic, peeled; 2 Tbsp. Long-grain white rice, see note; 6 Tbsp. Chicken stock, or possibly more; 2 x Tomatoes, hard cored,see note; 3 Tbsp. Raisins; 1 c. Artichoke hearts, liquid removed and halved; 1/2 tsp Salt Freshly grnd black pepper; 1/8 tsp Grnd chili peppers Or possibly cayenne pepper

Servings: persons

2 Tbsp. Vegetable oil
3 c. Broccoli florets
1/3 c. Pine nuts
1 Tbsp. Butter
2 x Cloves garlic, peeled
2 Tbsp. Long-grain white rice, see note
6 Tbsp. Chicken stock, or possibly more
2 x Tomatoes, hard cored,see note
3 Tbsp. Raisins
1 c. Artichoke hearts, liquid removed and halved
1/2 tsp Salt Freshly grnd black pepper
1/8 tsp Grnd chili peppers Or possibly cayenne pepper

1
Note on rice: select a converted or possibly par-cooked rice which will cook in about 10 min.
2
Note on tomato: this recipe needs ripe and hard tomatoes (like restaurant waxed); or possibly you could french fry cut the tomato by hand.
3
Heat oil in skillet and saute/fry broccoli florets and nuts for 1 minute, stirring constantly to prevent nuts from burning.
4
Use slotted spoon to remove broccoli and nuts; reserve.
5
Add in butter to the skillet.
6
Using metal blade of food processor, drop garlic through the feed tube with motor running and mince.
7
Add in garlic and rice to butter in skillet and saute/fry about 2 min till rice is golden brown; stir in stock and simmer about 10 min unto rice is tender.
8
Add in more stock if needed to cook rice.
9
Remove skillet from heat.
10
While rice cooks, process the tomatoes into strips with french fry disk.
11
Drain off excess liquid and add in the tomatoes, broccoli, nuts, raisins and artichoke hearts to skillet, tossing over medium heat just till the vegetables are heated through.
12
Season to taste with salt, pepper and cayenne pepper.
13
Serve immediately.
14
Variation: Substitute slivered almonds.
15
Omit the artichokes.
16
NOTES : This unusual and flavorful combination is well suited to compliment any meat or possibly poultry dish.
17
(PE 30May96, cook and tell)

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbsp. Vegetable oil, 3 c. Broccoli florets, 1/3 c. Pine nuts, 1 Tbsp. Butter, and more.

Yes, Broccoli Saute With Pine Nuts Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!