NUT RICE PILAF
Try this Nut Rice Pilaf as a delicious side dish or even a satisfying vegetarian main dish chock full of nuts.
Provided by Molly Watson
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
- Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
- Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
- Add the garlic and cook until fragrant, about 30 seconds.
- Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
- Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
- Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
- Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).
Nutrition Facts : Calories 242 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 376 mg, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 12 g
BROWN RICE AND WALNUTS
Make and share this Brown Rice and Walnuts recipe from Food.com.
Provided by Audrey M
Categories Brown Rice
Time 37m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook the rice using the package directions, omitting the salt and margarine.
- Meanwhile, heat a small skillet over medium-high heat.
- Dry-roast the walnuts for 4 minutes, or until beginning to lightly brown, stirring constantly.
- Transfer the walnuts to a sheet of aluminum foil or a plate to prevent overcooking.
- When the rice is tender, stir in the walnuts and the remaining ingredients.
Nutrition Facts : Calories 120.8, Fat 3.1, SaturatedFat 0.4, Sodium 157.5, Carbohydrate 20.7, Fiber 1.8, Sugar 1.6, Protein 3
GARLIC RICE
Video can't convey how this Peruvian rice perfumes your kitchen: aromatic jasmine rice is first toasted in garlicky butter before steaming on the stove. Plus: Chef Ramirez has a trick for transforming the grains that stick to the pot into a crispy snack called concolón.
Provided by Erik Ramirez
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
- Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
- Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
- When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)
WALNUT RICE
"I always get compliments whenever I serve it, and there are never any leftovers. The short prep and cooking time is just an added bonus." -Vera Whisner of Elkton, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
Nutrition Facts : Calories 320 calories, Fat 22g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 677mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 9g protein.
FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes. After a short turn in a hot oven, the fish emerges with crisp, brown skin. The sweet and sour herb filling contrasts with the delicate, flaky fish without overwhelming it. You can use a food processor to chop the herbs if you'd like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Provided by Samin Nosrat
Categories dinner, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
- Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
- Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
- Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
- Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
- Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 933 milligrams, Sugar 9 grams, TransFat 0 grams
WILD RICE SALAD WITH CELERY AND WALNUTS
I think of this lemony salad as a main dish salad, one that makes a perfect lunch; but it would be a welcome addition to a Thanksgiving table.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Bring the water or stock to a boil in a large saucepan, add salt to taste and the wild rice. Lower the heat, cover and simmer for 40 minutes, or until the rice is tender and splayed. Drain and toss in a large bowl with the remaining salad ingredients.
- Mix together the lemon juice, vinegar, garlic, salt and pepper. Whisk in the walnut oil, olive oil, and buttermilk or yogurt. Toss with the wild rice mixture. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 552 milligrams, Sugar 2 grams
SIMPLE GARLIC RICE
Brimming with flavor, this is a must try! I either serve it as a stand alone side or under Cuban Black beans
Provided by Shabby Sign Shoppe
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute garlic cloves in hot oil in a large saucepan over medium-high heat 2-3.
- Add rice, and saute 1 minute.
- Stir in 4 cups water and salt; bring to a boil.
- Cover, reduce heat to low, and simmer 30 minutes. Do not uncover rice until time is up.
- Remove from heat; let stand 5 minutes.
- Fluff with fork.
Nutrition Facts : Calories 401.1, Fat 7.4, SaturatedFat 1.1, Sodium 1174.9, Carbohydrate 74.7, Fiber 1.2, Sugar 0.1, Protein 6.7
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Reviews 123Calories 382 per servingCategory Breakfast And Brunch Recipes
- In a large wok or skillet, heat the oil over medium high heat. Reduce the heat to medium and add the minced garlic. Stir fry the garlic for 2-3 minutes, until it turns a light golden color. Carefully remove the garlic from the pan, leaving the garlic-infused oil behind. Drain the fried garlic on paper towels until cool.
- Add the cooked rice to the garlic oil in the wok, stirring to coat all the grains with oil. Spread the rice out in the wok, covering as much surface area of the hot pan as possible. Let the rice cook, undisturbed, for 3-5 min. Stir the rice well, then spread it out again and cook, undisturbed for 3-5 min more. Continue this process until the rice is cooked to your liking.
- Once the rice is golden and starting to get crispy, return the fried garlic to the pan (saving some for garnish, if desired).
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