BASMATI RICE PILAF WITH APRICOTS
Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
- Game Plan: Toast the nuts while the rice cooks.
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
BASMATI RICE PILAF WITH APRICOTS
This rice takes on an exotic flare when laced with spices, dried fruits and nuts, from the food network's kitchen cookbook "Making it Easy."
Provided by Oolala
Categories Lemon
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring , until fragrant, about 1 minute. Add the onion and 1/4 of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoons salt and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover the saucepan.
- Meanwhile, toast the nuts and set aside.
- Cook the rice for 10 minutes, set aside for 5 minutes undisturbed, then remove the lid and fluff with a fork.
- Mound the pilaf on a serving dish and tear the mint over it and top with nuts.
Nutrition Facts : Calories 297.3, Fat 10.7, SaturatedFat 4.4, Cholesterol 15.3, Sodium 119.2, Carbohydrate 45.8, Fiber 3.6, Sugar 6.5, Protein 6
FRAGRANT RICE
This recipe came from a book about the healing properties of food. The main healing ingredient is turmeric. I could not tell you why though. My recipe card smells of turmeric from when I make this recipe. I serve this with my Recipe #254228. My husband says this meal cures a sore throat. This is one of my all time favorite meals.
Provided by Vegwife
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 2 quart sauce pan.
- Toast pine nuts until they are fragrant, about 3 minutes.
- Add onions and cook until soft.
- Add raisins, rice, turmeric and salt.
- Add water until rice is covered. boil and cook until the water has mostly absorbed. Keep this up until the rice is cooked, about 25 minutes (almost like cooking a risotto).
FRAGRANT EAST INDIAN BASMATI RICE
Make and share this Fragrant East Indian Basmati Rice recipe from Food.com.
Provided by The Spice Guru
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- TOAST 1/2 teaspoon cumin seeds over medium heat in a pot you wish to cook your rice in, until seeds become aromatic and lightly pop.
- ADD 2 cups water, 1 tablespoon olive oil, 3/4 teaspoon salt, 4 whole green cardamom pods or 3/8 teaspoon ground cardamom, 1/8 cup frozen peas (optional). NOTE: ADD the curry powder or turmeric from the CREATIVE ADDITIONS FOR YELLOW RICE; ADD up to 4 of the remaining suggested ingredients now as well, if desired.
- RAISE heat to high.
- BRING to a boil.
- ADD 1 cup basmati rice.
- COVER.
- BOIL 1 1/2 minutes.
- REDUCE heat to lowest setting for 40-45 minutes.
- REMOVE cardamom pods and cinnamon stick if desired; FLUFF rice with a fork before serving.
- SERVE with your favorite Indian entree and enjoy!
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