Almond Currant Rice Food

ALMOND CURRANT RICE

Steps:

• Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

CURRANT-AND-ALMOND PILAF

Steps:

• In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil.
• Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.

ALMOND CURRANT RICE

Steps:

• Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

ALMOND & CINNAMON RICE

Steps:

• Heat oven to its lowest setting.
• Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour.
• Add the rice, lemon thyme, bay leaf, 2/3 cup water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
• When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

ALMOND & CINNAMON RICE

Steps:

• Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
• When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

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.

ALMOND CURRANT RICE

Steps:

• Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

CURRANT-LEMON PILAF

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add rice; stir to coat with butter mixture, about 1 minute. Mix in broth, water, lemon juice, lemon peel and currants. Bring mixture to boil, stirring occasionally. Cover pan, reduce heat to medium-low and cook until liquids are absorbed and rice is tender, about 20 minutes. Season with salt and pepper. Mix in almonds and serve.

CURRIED RICE WITH ALMONDS

Steps:

• In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside. , In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.

HERBED RICE WITH CURRANTS IN OLIVE OIL AND BALSAMIC VINEGAR

Steps:

• Mix the currants, vinegar, oil, thyme and garlic.
• Season with a generous amount of pepper.
• Let stand at least 4 hours before serving.
• Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
• Watch them carefully; they burn easily.
• Cook the onions in oil until golden, stirring often.
• Add the rice and cook, stirring, an additional minute.
• Add the water and season with salt, pepper and cinnamon.
• Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
• Remove from heat and let sit undisturbed for 10 minutes.
• Stir in the rest of the ingredients with a fork.
• Transfer to a serving bowl or platter and garnish with Seasoned Currants.

RICE WITH CURRANTS

Steps:

• Preheat oven to 425 degrees.
• Melt 1 tablespoon butter in a heavy saucepan with tight-fitting lid and add the onion. Cook, stirring, until onion is wilted. Add the rice and cook, stirring, about 30 seconds. Add all the remaining ingredients except the 1 tablespoon butter and bring to a boil.
• Cover and place in the oven. Cook exactly 17 minutes. Uncover and stir. Discard the bay leaf. Fluff rice with a fork and stir in the remaining butter.