SEARED STEAKS WITH BOURBON-THYME PAN SAUCE, RICE PILAF WITH CRANBERRIES AND ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 1/2 cup of the beef broth and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal.
- Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
- In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper.
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.
Provided by My Food and Family
Categories Grains
Time 32m
Yield 6 servings, about 1 cup each
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
- Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
- Stir in nuts.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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
BROWN RICE WITH CRANBERRIES AND ALMONDS
I'm always looking to switch things up during the holiday season. This brown rice with cranberries and almonds dish is just the ticket. It is on the lighter side and uses ingredients I always have on hand. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.
Nutrition Facts : Calories 207 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 658mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
ALMOND WILD RICE
Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries.
Provided by Lori Balter-Alvarado
Categories Main Dish Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
- Bring chicken broth to a boil in a saucepan.
- Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
- Bake in preheated oven until rice is tender, about 1 hour.
- Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
- Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 20.1 g, Cholesterol 10.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 326.8 mg, Sugar 10.4 g
RICE PILAF WITH CRANBERRIES AND PECANS
This rice pilaf is made with a wild rice blend, apples, dried cranberries, pecans and fresh herbs. It's a colorful and hearty addition to any meal and is perfect for the holidays.
Provided by Sara Welch
Categories Side
Time 1h
Number Of Ingredients 10
Steps:
- Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
- While the rice is cooking, melt the butter in a large skillet over medium heat.
- Add the onion and cook for 4-5 minutes or until softened.
- Add the apples and cook for another 3-4 minutes or until softened.
- Pour the cooked rice into the pan with the onions and apples, then stir to combine.
- Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.
Nutrition Facts : Calories 291 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 357 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
TURKEY BREAST WITH CRANBERRY BROWN RICE
As a single retiree, I roast a turkey breast half instead of making a whole turkey dinner. This is a perfect meal for anyone cooking for themselves, and it also leaves enough leftovers for sandwiches and tacos. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 23
Steps:
- Preheat oven to 350°. Mix first seven ingredients and 1/4 teaspoon poultry seasoning., Place turkey in a greased foil-lined 13x9-in. baking pan; rub with salt, pepper and remaining poultry seasoning. Spread with cranberry mixture. Roast until a thermometer reads 165°, 45-55 minutes, drizzling with orange juice halfway., Meanwhile, in a saucepan, combine first six rice ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 40-45 minutes. Stir in remaining ingredients., Remove turkey from oven; tent with foil. Let stand 10 minutes before slicing. Serve with rice.
Nutrition Facts : Calories 465 calories, Fat 11g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 642mg sodium, Carbohydrate 50g carbohydrate (13g sugars, Fiber 5g fiber), Protein 42g protein. Diabetic Exchanges
BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES
A nice side dish. You can use just abut any type of rice for this recipe....just adjust the cooking time.
Provided by Abby Girl
Categories Brown Rice
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
- Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
- Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 172.5, Fat 4.8, SaturatedFat 0.6, Sodium 198.4, Carbohydrate 28.9, Fiber 2.5, Sugar 2.2, Protein 4.4
RICE PILAF WITH CRANBERRIES AND ALMONDS
Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.
Provided by Stoblogger
Categories < 30 Mins
Time 20m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Add rice, almonds, cranberries and herb seasoning.
- Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
- Remove from heat, stir in parsley and season with salt and pepper to taste if desired.
Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
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CRANBERRY ALMOND RICE PILAF - LET'S DISH RECIPES
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4.6/5 (28)Total Time 40 minsCategory Side DishesCalories 111 per serving
- Heat olive oil in a large skillet or saucepan over medium heat. Add onion an cook until tender, about 5 minutes.
- Add cranberries and rice to pan and cook about 5 minutes more, stirring often, until rice is lightly toasted. Pour chicken broth into pan and season with salt and pepper, to taste.
- Bring rice to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22-25 minutes.
- Remove pan from heat and stir in green onions, cilantro, and toasted almonds. Season with additional salt and pepper, if needed.
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Servings 6Calories 220 per servingTotal Time 30 mins
- Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
BROWN RICE SALAD WITH MUSHROOM AND LEMONY DRESSING RECIPE ...
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Cuisine MediterraneanCategory Side Dish, SaladServings 4Total Time 25 mins
- Cook rice according to package direction. Once ready, drain and spread on plate to dry out access of moisture and to cool down.
- In a salad bowl, whisk lemon, zest, and olive oil to emulsify. Season with salt and pepper and set aside.
- Heat 1 tbsp oil in a pan, add minced garlic and sudried tomatoes with mushroom and saute for 3 minutes to draw put moisture from mushrooms, then add corn, chili powder, cumin powder, and 1/4 tsp salt. Cook until corn is tender (2-3 minutes). Remove in salad bowl.
- Add cooked and cooled rice, chopped parsley, almonds, and cranberries. Mix well to coat rice in lemon dressing sitting at bottom of bowl. Taste and adjust salt and black pepper. Serve in salad bowl or pack in lunch box. Enjoy!
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4.4/5 (22)Category Side DishesAuthor Jet Tila
- 1. Melt 1 stick of butter in a large, heavy pot over medium-high heat. Add onions and garlic and saute until tender, about 4 minutes. Add the chicken broth and bring it to a boil. Add the wild rice. Reduce the heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
- 2. Stir cranberries, parsley and thyme into the rice mixture. Cover and continue cooking until the liquid is absorbed, about 5 minutes longer. Mix in the almonds and green onions. Season generously with salt and pepper.
- 3. To bake stuffing in turkey: Loosely fill the main cavity with the finished stuffing. Butter a ceramic baking dish and spoon the remaining stuffing into the prepared dish. Apply butter to the shiny side of a large piece of aluminum foil and cover the dish with the buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.
- To bake all of stuffing in baking dish: Preheat oven to 350°F. Butter a 10- by 15-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.
BROWN RICE PILAF WITH TOASTED ALMONDS AND ... - FOOD & WINE
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4/5 (1)Total Time 1 hr 15 minsServings 6
- In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 350º. Spread the sliced almonds on a small baking sheet and bake until slightly browned, about 7 minutes. Transfer to a plate and allow to cool for 15 minutes. Toss with rice and parsley and serve.
CRANBERRY-THYME BROWN RICE STUFFING | VEGAN HOLIDAY RECIPE
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Category Side Dish
- Put the rice, along with the cider, 1 tsp of thyme and water, in a pot. Sprinkle a bit of sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 45 minutes. Don’t stir the rice while it’s cooking.
- Meanwhile, chop the vegetables and lightly saute them in a bit of olive oil. Start with the mushrooms, allowing them to fully soften, then add the onions, garlic, carrots, celery and apple, allowing each to soften slightly before adding the next. Season with salt, pepper and the 2 tsp of thyme, and then take off the heat.
- If you’re making it ahead, keep the stuffing in the fridge until you are ready to get dinner ready. Then put it into the skin of a squash, sweet potato or potato – or a baking dish – and heat in the oven for about 20 minutes, or until it’s heated.
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Servings 6Total Time 1 hr 15 mins
- In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about three minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 350º. Spread the walnuts on a small baking sheet and bake for 10 minutes. Transfer to a plate and allow to cool for 15 minutes. Roughly chop.
- Combine rice with remaining tablespoon of olive oil, red wine vinegar, walnuts, cranberries, mint, and feta.
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