FRUIT AND NUT RICE PILAF
Make and share this Fruit and Nut Rice Pilaf recipe from Food.com.
Provided by schafs
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a med to lge sauce pan.
- Cook pine nuts over low heat about 3 minutes or until browned, then remove from pan and reserve.
- In same pan add 2 cups water, rice, juice, S&P and bring to boil; cover, reduce heat to low and cook until liquid is absorbed, about 15 minutes.
- Uncover and stir in raisins, scallions and cilantro.
- Let stand 5 minutes then sprinkle with pine nuts just before serving.
Nutrition Facts : Calories 238, Fat 3.4, SaturatedFat 0.4, Sodium 7.8, Carbohydrate 48.4, Fiber 2.4, Sugar 9.6, Protein 4.7
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
ROASTED, BRINED TURKEY BREAST WITH MAPLE-WORCESTERSHIRE GRAVY AND FRUIT AND NUT RICE PILAF
Provided by Rachael Ray : Food Network
Categories main-dish
Time P1DT1h40m
Yield 4 to 6 servings with 1 pound of leftover meat
Number Of Ingredients 33
Steps:
- Open a jumbo plastic food storage bag in the sink and add the water, salt, sugar, bay leaves, shallots, seasonings and garlic and swish around to combine. Add the turkey breast and seal the bag. Put it into the refrigerator and let it brine for 24 hours in advance of your cooking day.
- Preheat the oven to 400 degrees F.
- Pat the turkey breast dry, season with salt and pepper and put it in a roasting pan. Roast in the oven at 400 degrees F for 30 minutes. Baste, reduce the temperature to 325 degrees F and roast until an instant-read thermometer registers 170 degrees F, about 40 minutes. Remove the turkey breast from the oven to a cutting board. Cover with foil and let rest for 15 minutes. Carve the breast and arrange it on a serving platter. Serve with pan juices.
- Reserve 1 pound of meat for another menu. Cool, wrap and refrigerate the reserved meat.
- Add the butter to a medium sauce pot and melt it over medium to medium-high heat. Add the shallots and thyme and saute for 2 minutes, then add the flour and stir 1 minute. Whisk in the stock, Worcestershire and maple syrup. Season with black pepper, to taste, and reduce the mixture until thick enough to coat the back of a spoon, about 10 to 12 minutes.
- Melt the butter in a medium pot over medium heat. Add the spaghetti and toast until deeply golden in color. Add rice, carrot, celery, scallions and orange zest, then stir in the stock and bring to a boil. Cover the pot, reduce the heat to a simmer, and cook until the rice is tender, about 16 to 18 minutes.
- Fluff the rice with fork and add the oranges, grapes, nuts, parsley, and salt and pepper, to taste.
- Transfer the rice to a serving bowl.
BARLEY PILAF WITH FRUITS AND NUTS
Sweet and nutty mixture that I like for a change of side dish. *** Update *** After doing this recipe again and not having some things I tried using candied ginger instead of apricot and chicken bouillon instead of salt also increased the cinnamon (too much poured out) used pecan pieces instead of almonds. Result - I loved it that way also! Conclusion - you can do anything with this and still have a great side dish.
Provided by Shahana
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; add onion and cook until softened.
- Add the barley, garlic and cumin; cook stirring about 1 minute.
- Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
- Reduce heat and simmer until barley is tender, 45 - 50 minutes.
- Add almonds and toss to combine.
WILD RICE WITH DRIED FRUIT AND NUTS
This wild rice side dish goes well with roasted chicken, turkey, or braised pork shoulder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Thinly slice scallions, separating white and green parts. In a medium saucepan, heat olive oil over medium-high. Add scallion whites and cook, stirring often, until soft, 3 minutes; season with salt and pepper. Add wild rice and cook according to package instructions.
- Meanwhile, in a small saucepan, combine vinegar, dried cherries, and 2 tablespoons water. Bring to a boil over medium-high. Reduce to a simmer and cook until vinegar is almost absorbed, 3 minutes. Transfer to a bowl and add rice mixture, scallion greens, and chopped pecans. Stir well to combine and season to taste with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 253 g, Fat 9 g, Fiber 4 g, Protein 6 g
DRIED APRICOT PINE NUT PILAF
Categories Rice Side Quick & Easy High Fiber Apricot Pine Nut Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.
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- Heat oil in a medium saucepan over medium heat. Add shallot and garlic; cook, stirring occasionally, 3 to 4 minutes or until shallot is translucent. Stir in cranberries, raisins, and coriander; cook, stirring often, 2 minutes. Add white rice and cook, stirring, 1 minute.
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