BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Categories Vegetables & Sides
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg
RICE PILAF WITH PEAS AND ALMONDS
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 156 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 4 g
RICE PILAF WITH ALMONDS AND DRIED PEARS
To make your own herbes de Provence mixture, combine more-or-less-equal amounts of dried lavender, summer savory, marjoram, rosemary, and thyme.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet. Toast in the oven until almonds just begin to smell fragrant, about 10 minutes. Transfer pan from oven. Using a sharp knife, coarsely chop almonds, and set aside.
- Fill a medium saucepan with water, and bring to a rolling boil. Add wild rice, and reduce heat. Let simmer until rice is tender but not split, about 45 minutes. Drain, and set aside.
- Meanwhile, melt butter in a medium saucepan with a tight-fitting lid. Add chopped onion; cook until translucent, about 3 minutes. Stir in herbes de Provence and celery. Season mixture with 1 teaspoon salt and 1/2 teaspoon pepper; cook mixture a few minutes more. Stir in white rice, and cook, stirring, until rice just starts to turn translucent, 3 to 4 minutes. Add 1 1/2 cups cold water; bring to a boil. Reduce heat, cover, and simmer about 20 minutes.
- Remove from heat; transfer rice pilaf to a bowl. Add reserved almonds, wild rice, dried pears, and chopped parsley. Toss to combine.
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
RICE PILAF WITH DRIED CHERRIES AND ALMONDS
This recipe was a suggestion as a filler to a Fondue Party. It was amazing! Add chicken and it's a complete meal.
Provided by Queena Frye
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
- 2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
- 3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 46.8, Fat 4.2, SaturatedFat 0.5, Sodium 23.1, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 1.1
RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS
Categories Chicken Rice Sauté Low Fat Kid-Friendly Quick & Easy Currant Dried Fruit Almond Cinnamon Simmer Bon Appétit Small Plates
Yield Makes 4 (main-dish) servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.
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- Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
- Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.
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