Almonds Mushrooms Raisins And Red Pepper Pilaf Food

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

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.

EASY RICE PILAF

Steps:

• Combine the chicken broth, butter, salt, garlic powder, and pepper in a medium sauce pan over medium heat to warm. Once the liquid begins to simmer, reduce the heat to low and keep warm.
• Meanwhile, set a large skillet over medium heat and add the olive oil. When the oil is hot, add the pasta and stir well to coat. Cook for 4-5 minutes, stirring occasionally, until lightly browned. Add the rice and continue to cook another 4-5 minutes until the rice is bright white.
• Add the celery and onions and continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables soften slightly, then pour the warm broth mixture into the skillet with the pasta and rice and stir to combine. Bring everything to a simmer, then cover and cook for 20 minutes until the liquid is absorbed
• Sprinkle the rice pilaf with the chopped parsley, then fluff with a fork. Serve warm.

BROWN RICE PILAF WITH MUSHROOMS, KALE, AND ALMONDS

Steps:

• In a large saucepan on medium-high heat, add olive oil, onions, garlic, and mushrooms. Stirring occasionally, allowing the ingredients to soften, about 2 minutes. Add in the rice and stir for an additional 2 minutes, coating the rice with the other ingredients.
• Pour in the broth and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40-45 minutes until the rice is tender and the broth is absorbed.
• Remove from the heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes. Gently stir together all the ingredients. Taste for salt and pepper. Serve immediately or warm.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

ZUCCHINI PILAF WITH ALMONDS

Steps:

• For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
• In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
• For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
• For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
• When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

SAFFRON RICE PILAF WITH RED PEPPERS & TOASTED ALMONDS

Steps:

• On the stove top or in the microwave, heat the broth until hot. Add the saffron, cover, and let sit for 15 to 20 minutes.
• Meanwhile, in a heavy-based 3-quart saucepan with a tight lid, heat the oil over medium heat. Add the diced onion and bell pepper, and cook, stirring occasionally, until soft but not browned, about 5 minutes.
• Add the rice, salt and cayenne, and stir well to coat each grain with oil. Toast for a full five minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching. Stir in 2 tablespoons of parsley and the garlic.
• Add the saffron broth, stir once, and bring to a boil over medium-high heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for five minutes.
• Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the almonds, the remaining parsley, and the oregano. Taste for seasoning and adjust as needed.
• P.S. You might be tempted to leave out the saffron because it's expensive, but DON'T DO IT! It's worth every penny, and one jar goes a long way. If you have a Trader Joe's in your area, you can pick up a jar for about three to four bucks. If you don't have a TJ's, I'm sorry for you.

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.

ALMONDS, MUSHROOMS, RAISINS AND RED PEPPER PILAF

Steps:

• Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
• Melt remaining butter, in same pan, add onions and peppers, saute until soft.
• Stir in the salt, thyme, rice and broth.
• Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
• Remove from heat, add in the reserved mushrooms, almond slices and raisins.
• Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.

ALMONDS, MUSHROOMS, RAISINS AND RED PEPPER PILAF

Steps:

• Melt 1 tbsp butter in saucepan, add mushrooms and saute 3 minutes over high heat, remove mushrooms and reserve.
• Melt remaining butter, in same pan, add onions and peppers, saute until soft. Stir in the salt, thyme, rice and broth.
• Bring mixture to a boil, cover, lower heat and simmer for 20 - 25 minutes, until all liquid is absorbed.
• Remove from heat, add in the reserved mushrooms, almond slices and raisins.
• Mix well, pour into a nice dish, season with freshly ground black pepper and garnish with finely chopped green onions.