Currant Lemon Pilaf Food

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RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS



Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Categories     Chicken     Rice     Sauté     Low Fat     Kid-Friendly     Quick & Easy     Currant     Dried Fruit     Almond     Cinnamon     Simmer     Bon Appétit     Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

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.

RICE PILAF WITH CURRANTS AND PINE NUTS



Rice Pilaf With Currants and Pine Nuts image

This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.

Provided by neilbur

Categories     Long Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup long grain rice
2 tablespoons margarine
10 ounces beef broth (1 soup can)
3/4 cup water
1/4 cup currants
2 tablespoons toasted pine nuts

Steps:

  • Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1

CURRANT & LEMON CAKE



Currant & Lemon Cake image

Make and share this Currant & Lemon Cake recipe from Food.com.

Provided by Sara 76

Categories     Dessert

Time 1h15m

Yield 1 large cake

Number Of Ingredients 8

1 kg currants
1/2 cup lemon juice
400 g butter
4 eggs
2 cups sugar
2 teaspoons lemon rind
4 1/2 cups self-rising flour
1 cup milk

Steps:

  • Place currants, lemon juice, and butter in a pan and heat to melt butter.
  • Cool slightly.
  • Beat in eggs with a wooden spoon.
  • Add sugar, rind, flour and milk. Mix well.
  • Bake in a lined roasting dish at 160 C for about 1 hour.

Nutrition Facts : Calories 9702.6, Fat 359.5, SaturatedFat 217.1, Cholesterol 1735, Sodium 9915, Carbohydrate 1582.5, Fiber 84.1, Sugar 1078.5, Protein 133.5

GREEK LEMON PILAF



Greek Lemon Pilaf image

Make and share this Greek Lemon Pilaf recipe from Food.com.

Provided by PalatablePastime

Categories     Rice

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 7

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup long grain rice
2 tablespoons orzo pasta
2 cups chicken broth
1/4 cup lemon juice
2 tablespoons chopped parsley

Steps:

  • In a heavy saucepan, saute onion in butter until tender.
  • Add rice and orzo and cook, stirring, for 2 minutes.
  • Add chicken broth and lemon juice and bring to a boil.
  • Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
  • Fluff pilaf up with fork and stir in chopped parsley.

Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1

CURRANT-LEMON PILAF



Currant-Lemon Pilaf image

Provided by Lynn Hagee

Yield Serves 4

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1/2 cup minced onion
1 cup long-grain white rice
1 14 1/2-ounce can low-salt chicken broth
1/2 cup water
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
1/3 cup dried currants
1/4 cup slivered almonds, toasted

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.

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