Chardonnay Rice With Golden Raisins Food

CASHEW RICE WITH GOLDEN RAISINS

Steps:

• Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
• Remove from heat and let stand 7 to 9 minutes.
• Fluff rice with a fork and stir in cashews and raisins. Serve hot.

CRANBERRY AND GOLDEN RAISIN CREAM MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray two 3/4- by 1 1/8-inch muffin trays with nonstick spray.
• In a small bowl, add raisins and cover with warm water to slightly rehydrate. Set aside
• In a large bowl, whisk together the dry ingredients (flour, baking powder, salt and sugar). In a medium bowl, whisk together wet ingredients (egg, canola oil, sour cream, heavy cream, vanilla extract, orange zest and lemon zest).
• Mix together the wet and dry ingredients until evenly combined. Batter is almost too tender, so feel free to beat well. Drain water from raisins. Fold raisins and cranberries into the batter.
• Spoon batter into muffin tins, almost to the top. Bake until risen and lightly browned, about 20 minutes.
• Allow to cool in the muffin pans for 5 to 10 minutes. Using both hands on each muffin, loosen the tops of the muffins, then pop them out of the pans. Place on a cooling rack to finish cooling.

STUFFING WITH GOLDEN RAISINS AND WALNUTS

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. Place the raisins in a small bowl and cover with 1 cup hot water. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onions and celery, season with salt, pepper, and poultry seasoning, and cook until softened, 6 to 7 minutes.
• Drain the raisins, reserving the liquid, and put them into a large bowl with the bread, walnuts, parsley, and sage. Add the cooked onions and celery. Mix everything together, pour over the chicken broth, season with salt and pepper, and mix again. If the mixture seems too dry, add some of the reserved soaking liquid from the raisins. Spoon the stuffing into the prepared baking dish (stuffing can be made ahead to this point, covered, and refrigerated overnight). Bake until the top is golden brown, about 30 minutes.

GINGERED COLESLAW WITH GOLDEN RAISINS

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.

RICE WITH ALMONDS AND RAISINS

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.

AROMATIC BROWN RICE WITH GOLDEN RAISINS AND ALMONDS

Steps:

• Cook brown rice as directed with chicken broth.simmer with more broth if you want it to be more soft to the bite.
• Saute garlic, onion, red bell pepper with crumbled vegetable cubes.
• Add turmeric and curry with fresh basil.
• Mix toasted almonds and raisins with sauteed ingredients.
• Pour cooked brown rice and mix well.
• Serve with fresh parsley on top and a wedge of lime.

PERSIAN RICE WITH CINNAMON, PISTACHIOS AND GOLDEN RAISINS

Steps:

• In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden.
• Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer.
• Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.

CURRIED RICE WITH RAISINS

Steps:

• Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
• While rice is cooking melt butter in skillet.
• Chop onion and saute in butter until translucent.
• Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
• If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
• Mix well and enjoy.