Fruit And Nut Rice Pilaf Recipes

NUT RICE PILAF

Steps:

• Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
• Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
• Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
• Add the garlic and cook until fragrant, about 30 seconds.
• Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
• Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
• Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
• Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
• Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).

FRUIT AND NUT RICE PILAF

Steps:

• Use a med to lge sauce pan.
• Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
• In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
• Uncover and stir in raisins, scallions and cilantro.
• Let stand 5 minutes then sprinkle with pine nuts just before serving.

FRUIT AND NUT RICE-INDIA

Steps:

• Wash rice; drain 30 minutes. Heat ghee and oil in large pan, add garlic, onion and spices, cook stirring, 1 minute.
• Add rice, stir until rice is coated with ghee, stir in combined water and saffron.
• Bring to the boil, cover with tight fitting lid, reduce heat to very low, steam 20 minutes or until water is absorbed and rice is tender.
• Add apricots and sultanas, cover, cook over low heat 10 minutes, stir in cashews, serve sprinkled with pistachios.