Figs And Rice Recipes

RICE PILAF WITH FIGS

Rice Pilaf with Figs image

Provided by Robert Irvine : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 tablespoon grapeseed oil
1 onion, chopped
1 cup jasmine or basmati rice
2 cups water
Few grinds fresh black pepper
Pinch allspice
2 tablespoons dried currants
Pinch salt
6 fresh figs, stemmed and cut in half lengthwise
2 tablespoons toasted almonds, chopped

Steps:

Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times.
Add the water, pepper, allspice, currants, salt, and figs. Stir gently.
Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked.
Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve.

FIG AND RICE SMOOTHIE

Fig and Rice Smoothie image

Provided by Food Network

Number Of Ingredients 7

Ingredients

1-ounce dried figs
1-ounce cooked Japanese rice
6 ounces soy milk
1 pinch cinnamon
1 ounce ice
1 teaspoon molasses
1 California Strawberry

Steps:

Place figs, rice, soy milk, cinnamon, ice and molasses in a blender. Blend until smooth. Pour into a glass and garnish with whole strawberry.

RISOTTO WITH FRESH FIGS AND PROSCIUTTO

Risotto with Fresh Figs and Prosciutto image

Fresh, sweet figs and salty Italian prosciutto make the perfect flavor combination in this summer risotto. Pecorino cheese adds a nutty, creamy addition to the dish. Perfect for an Italian dinner party!

Provided by Alemarsi

Categories Main Dish Recipes Rice Risotto Recipes

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

4 cups vegetable broth
6 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 green onion, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
14 small fresh figs, divided
4 thin slices prosciutto, finely chopped
1 cup grated Pecorino-Romano cheese, or to taste

Steps:

Heat vegetable stock in a large pot and keep warm over low heat.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

Nutrition Facts : Calories 768.4 calories, Carbohydrate 100.2 g, Cholesterol 72 mg, Fat 29.8 g, Fiber 6.1 g, Protein 17.3 g, SaturatedFat 16.4 g, Sodium 1083.4 mg, Sugar 26.2 g

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