Pilaf Stuffing With Dates And Pistachios Recipes

BROWN RICE PILAF STUFFING

Steps:

• Combine all rice ingredients in a pot, bring to boil, reduce heat, simmer, covered 40 to 45 minutes or until all liquid is absorbed.
• Set aside.
• In a large non stick frypan, heat olive oil; add mushrooms, celery, onions, garlic, water chestnuts,celery salt and lemon grass/chili blend, saute until onions are soft, about 8 to 10 minutes.
• Add rice and roasted red peppers, if using; mix and stir fry for 5 minutes or until heated through.
• May be used as a stuffing for poultry and salmon or eat it as a side dish pilaf.
• Any spices you like can be added or subbed in this pilaf, very versitile, I often add poultry dressing if its for a chicken. Change the spices and veggies to suit what ever you are stuffing.
• Please add to ingredients list "1 can (8 oz) sliced water chestnuts"

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

LEMON-PISTACHIO PILAF

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

PILAF STUFFING WITH DATES AND PISTACHIOS

Steps:

• In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.
• Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
• Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.
• In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.
• Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.
• Stir the scallion mixture and parsley into the rice; season with more salt, if needed.
• Transfer to greased casserole; cover with foil and bake in preheated 350° oven for 30 minutes.