GINGERED COLESLAW WITH GOLDEN RAISINS
Provided by Geoffrey Zakarian
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
- Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 107 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 189 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 1 grams, Sugar 6 grams
RICE WITH ALMONDS AND RAISINS
The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
Provided by Annette
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
- Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g
RICE PILAF WITH GOLDEN RAISINS
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
- Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
- Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams
FENNEL RICE
This is a simple Greek recipe, traditionally served at Lent, that works as a main or side dish. it calls for rice but can also be made with bulgur for a nuttier, heartier flavor.
Provided by Martha Rose Shulman
Categories dinner, vegetables, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in fennel, add a generous pinch of salt, and cook, stirring often, until fennel has wilted and softened, about 8 minutes. Stir in rice or bulgur and stir to coat with olive oil.
- Add water, salt, pepper, parsley and dill and bring to a boil. Reduce heat to low, cover and simmer 20 to 30 minutes, until rice or bulgur is soft and liquid absorbed. Remove from heat, uncover and place a towel across the top of the pan. Return lid and let sit for 10 minutes. Serve hot, with the remaining olive oil drizzled over the top.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 539 milligrams, Sugar 4 grams
CINNAMON BASMATI RICE WITH GOLDEN RAISINS
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
- Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
- Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
- Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.
SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES
This one-pan meal is inspired by the flavors of pasta con le Sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
- Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
- Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
- Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
- Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
- Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
- Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
- Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.
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