47 recipes
Page 1
Orzo Pasta Pilaf
landolakes.com
Chard and Prosciutto Stuffed Turkey Breast
simplyrecipes.com
Spinach Salad with Cilantro Vinaigrette
eatsmarter.com
Mushrooms with Quinoa Herbs and Garlic
foodnessgracious.com
Caramelised leek, onion and Camembert parcels
deliciousmagazine.co.uk
Asparagus and Red Pepper with Balsamic Vinegar
allrecipes.com
Bell Peppers Stuffed With Couscous, Pine Nuts and Raisins
greedygourmet.com
Spinach Filled Filo Triangles
deliciouseveryday.com
Goat cheese puff pastry, red onion compotée, fresh thyme and roasted pine nuts
ateliersetsaveurs.com
Mediterranean filo pastry pie
bbc.co.uk
Quinoa with Buttery Roasted Vegetables
thepioneerwoman.com
Feta, roasted red pepper and pine nut pancakes
bbc.co.uk
Brown Butter Flattened Chicken
leitesculinaria.com
Butternut Squash, Sage Pesto and Prosciutto Pizza
howsweeteats.com
Garlic Butter Scallop Bowls
damndelicious.net
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
Oregano-Lemon Couscous Salad
countryliving.com
Merguez and couscous salad
womensweeklyfood.com.au
Tuscan Spinach Torta
crecipe.com
Stuffed Christmas Onions
houseandgarden.co.uk