PERSIAN CRANBERRY RICE PILAF
Fragrant, slightly sweet, and delicious, Persian cranberry rice pilaf. This rice pilaf is perfect to serve as a side for Thanksgiving. It's studded with dried cranberries and pistachio and super fragrant from sweet saffron. This saffron rice will be a hit all around!
Provided by Marzia
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Wash the basmati rice thoroughly and soak in water for 30 minutes. If you've got the time soak for up to 2 hours. The longer you soak, the more tender the rice.
- Heat the ghee or butter over medium heat in a 10-inch skillet. Add the onions and sauté them for 3 -4 minutes until they turn translucent. Add the turmeric, sumac powder, cranberries, and salt. Allow the cranberries to cook for 1 minute, then add the sugar, along with 2 tablespoons of water so the onions and cranberries can soak up the sugar. Allow to cook for 3 minutes or until the cranberries soak up all the liquid, turn off the stove and remove from heat.
- Fill a large pot with water and bring to a boil (see notes). Drain the rice and add to the boiling water and cook on medium heat for 6-8 minutes or until al dente. Drain the rice and rinse under cool running water to stop cooking; drain. Pour the tablespoon of olive oil into the base of the same pot. Add the rice and pour the saffron water over the rice evenly. Top with the cranberry mixture and the pistachios. Wrap the lid of the pot with a thin kitchen towel and cover the pot. This helps build steam to help cook the rice through. Cook the rice on high for 3 minutes, then turn the heat down to super-low and continue to cook for 10 more minutes. Turn off heat and let the rice sit for 5 minutes. Serve warm.
RICE, LENTILS AND DRIED CRANBERRIES GARNISHED WITH PINE NUTS
Make and share this Rice, Lentils and Dried Cranberries Garnished With Pine Nuts recipe from Food.com.
Provided by Rita1652
Categories White Rice
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place all but pine nuts in pot.
- Top with 4 cups of water. Or just cover by almost an inch of water in a rice cooker.
- Cover and cook till tender about 20 minutes.
- Garnish with nuts.
Nutrition Facts : Calories 271.5, Fat 4.8, SaturatedFat 0.4, Sodium 4.7, Carbohydrate 46, Fiber 11.1, Sugar 1.1, Protein 11.2
FETA-CRANBERRY LENTIL SALAD
An unusual combination of ingredients gives this salad its flavor. Sweet-tart cranberries are mixed with a tang of feta cheese to make it surprisingly tasty. -Alison Halasz, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the lentils, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender. Drain and discard bay leaves. Rinse lentils in cold water. , In a large bowl, combine the lentils, cranberries, walnuts, feta cheese and parsley. In a small bowl, whisk the oil, lemon juice, honey, salt and pepper. Pour over lentil mixture; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 435 calories, Fat 22g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 1026mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 17g fiber), Protein 20g protein.
RICE WITH PINE NUTS
Make and share this Rice With Pine Nuts recipe from Food.com.
Provided by morgainegeiser
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan.
- Add onion and sauté until translucent.
- Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper.
- Heat thoroughly.
Nutrition Facts : Calories 581.2, Fat 12.3, SaturatedFat 5.3, Cholesterol 20.3, Sodium 69.7, Carbohydrate 105.9, Fiber 2.5, Sugar 0.9, Protein 9.7
PINE NUT AND CRANBERRY RICE PILAF
Juicy cranberries and crunchy pine nuts easily dress up rice in this special side dish. The subtle flavors make it an appropriate accompaniment to many entrees.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4-5 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Stir in parsley; sprinkle with pine nuts.
Nutrition Facts : Calories 285 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 541mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE WITH FRENCH GREEN LENTILS
Categories Bean Rice Side Sauté Bacon Lentil Carrot Winter Clove Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Bring 2 1/2 cups water and 1 teaspoon salt to boil in medium saucepan. Add rice and bring to boil. Reduce heat, cover, and simmer until rice is just tender, about 45 minutes. Drain. Return rice to pan.
- Meanwhile, insert cloves into onion. Heat oil in large saucepan over medium heat. Add onion, carrot, celery, and garlic; sauté until beginning to brown, about 10 minutes. Add pancetta and sauté until crisp, about 5 minutes. Add lentils; stir 1 minute. Add 1 3/4 cups water, 1/2 teaspoon salt, and bay leaf; bring to boil. Reduce heat, cover, and simmer until lentils are tender, about 35 minutes. Remove from heat (some liquid may remain in pan). Discard onion, carrot, celery, and bay leaf. Stir rice into lentil mixture. (Can be made 1 day ahead. Cover and chill.)
- Simmer rice-lentil mixture uncovered over medium heat until heated through and liquid is absorbed, about 6 minutes. Stir in parsley. Season to taste with salt and pepper and serve.
- *Available at some supermarkets and at specialty foods stores.
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