52 recipes
Page 1
Carrots with pine nuts, raisins & parsley
crecipe.com
Carrot and pear soup
kitchenstories.com
Sweet and Sour Carrots
crecipe.com
Rice with Green Asparagus, Carrots, Pine Nuts and Peanuts
eatsmarter.com
Rainbow Vegetable Salad with Spicy Pinenuts
lurpak.com
Pasta Primavera
eatsmarter.com
Roasted Sea Bass on Vegetables
eatsmarter.com
Salmon with Green Asparagus, Carrots and Pine Nuts
eatsmarter.com
Carrot Tart with Leeks and Pine Nuts
eatsmarter.com
Spring Vegetables with Pine Nuts and Basil
eatsmarter.com
Slow-Cooker Wild Rice Medley
bettycrocker.com
Pesto Lamb with Bulgur
eatsmarter.com
Quinoa with Buttery Roasted Vegetables
thepioneerwoman.com
Vegetable Risotto
eatsmarter.com
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Stuffed Squash
crecipe.com
Spice-roasted pumpkin, carrot and parsnip
womensweeklyfood.com.au
Roasted Winter Vegetables & Pan-fried Gnocchi with Brown Butter Vinaigrette
portandfin.com
Morning Must: Multigrain Polenta With Pesto Eggs
foodrepublic.com
Rainbow Veggie And Pesto Tart Recipe by Tasty
tasty.co