Apple Cider And Sauteed Apple Basmati Rice Recipes

BROWN BASMATI RICE

Steps:

• Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving.

APPLE CIDER AND SAUTEED APPLE BASMATI RICE

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

SAUTEED GALA APPLES

Steps:

• Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
• Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.

FRAGRANT BASMATI RICE WITH APPLE JUICE AND GINGER

Steps:

• Bring juice, water and salt to a boil in medium saucepan.
• Add remaining ingredients; reduce heat to low. Cover; simmer 25-30 minutes or until liquid is absorbed.
• Remove ginger and cinnamon stick; discard.

CURRIED BASMATI RICE AND APPLE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.