Ginger Apricot Rice With Peanuts Recipes

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash the rice and soak if desired. If you are using a rice other than basmati, skip this step.
• Heat oil in a medium saucepan over medium heat. Add onion and celery. Cook, stirring frequently, 1 minute.
• Add ginger root. Continue to cook 2 minutes more.
• Add apricots and spices, along with about a tbsp of water. Continue to cook for 2 minutes, stirring constantly and adding small amounts of water if necessary, about a tbsp at a time to prevent sticking.
• Add water starting with the rice soaking water if you are using soaked basmati rice, and adding enough tap water to equal the 2 cups. Add salt.
• Bring to a boil, then stir in rice. When water boils again, stir, reduce heat to medium-low, cover the saucepan, and simmer gently for 20 minutes, until liquid has been absorbed.
• Remove from heat and let stand covered for 5 minutes.
• Fluff rice with a fork, spoon into a serving bowl and top with peanuts.

BASMATI RICE PILAF WITH APRICOTS

Steps:

• Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
• Game Plan: Toast the nuts while the rice cooks.

LEMON RICE WITH PEANUTS

Steps:

• Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork.
• Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.

ONE-POT GINGERY CHICKEN AND RICE WITH PEANUT SAUCE

Steps:

• Chicken and rice:
• Pat chicken dry and season all over with salt. Arrange, skin side down, in a cold, dry medium Dutch oven and set over medium heat. Cook, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8-10 minutes. Slide thighs around to different spots (this will ensure even browning) and continue to cook until deeply browned, 3-5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes.
• Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes. Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ¾ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes.
• Sauce and assembly:
• While the chicken and rice are cooking, make the sauce. Whisk peanut butter, soy sauce, vinegar, Sriracha, ginger, honey, and ¼ cup warm water in a small bowl until smooth and pourable. If sauce still looks a little thick, continuing adding water until it reaches a drizzle-able consistency.
• Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Serve chicken and rice with peanut sauce, cucumber, and cilantro alongside.
• Do Ahead: Sauce can be made 3 days ahead. Cover and chill.

FRAGRANT APRICOT RICE

Steps:

• In a hot heavy bottom pan heat butter and oil
• Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
• Add zest and water simmering covered over low heat for 20-25 minutes
• Fluff with fork and season with salt and pepper
• Top with cashews and garnish with fresh basil

INDIAN LEMON RICE WITH GINGER AND PEANUTS

Steps:

• Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
• Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
• Add the spice mixture to the cooked rice and mix thoroughly.
• Stir in the lemon juice and sprinkle with the lemon zest.