Ginger Apricot Rice With Peanuts Food

APRICOT-PECAN WILD RICE

Steps:

• In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

APRICOT RICE PUDDING POPS

Steps:

• Combine milk, coconut milk, cream, lemongrass, ginger, and 1/2 cup water in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil; remove from heat, cover, and let steep for 15 minutes.
• Meanwhile, place rice and 1/2 cup water in a small bowl; let stand for 10 minutes (to soften and release some starch). Drain.
• Strain coconut-milk mixture through a fine-mesh sieve into a medium saucepan. Add rice; bring to a boil. Reduce heat to low, cover, and simmer (do not stir or rice will become too starchy) until rice is very tender, 30-35 minutes. Let cool slightly.
• Stir in apricots and sugar. Divide mixture among ice-pop molds. Freeze until beginning to set, 30-45 minutes. Insert a stick into each pop. Freeze until firm, about 1 hour longer. DO AHEAD: Pops can be made 2 weeks ahead. Keep frozen.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash and soak the basmati rice.
• Heat the vegetable oil in a medium saucepan over medium heat.
• Add the onion and celery and cook for 1 minute. Add the ginger and cook for 2 minutes.
• Add the apricots, spices, and 1 tablespoon of water to the mixture.
• Continue cooking for 2 minutes, stirring frequently and adding additional water if necessary to avoid sticking.
• Add 2 cups of water along with the salt.
• Bring the mixture to a boil, add the rice, and stir.
• When the mixture boils again, reduce the heat to medium-low.
• Cover the pan and simmer for 20 minutes or until there is no more liquid.
• Turn off the heat and leave the pot covered for 5 minutes.
• Stir the rice with a fork and serve with peanuts.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

FRAGRANT APRICOT RICE

Steps:

• In a hot heavy bottom pan heat butter and oil
• Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
• Add zest and water simmering covered over low heat for 20-25 minutes
• Fluff with fork and season with salt and pepper
• Top with cashews and garnish with fresh basil

PEANUT (OR PEANUT BUTTER) GINGER CHICKEN

Steps:

• In a bowl, prepare the peanut butter sauce. Add the peanut butter, soy sauce, vinegar, brown sugar and 2 Tbs. olive oil together and stir until you form a smooth paste.
• Dice garlic and ginger as fine as you can get them, I use a grater with small holes and grate my garlic so that there are no large chunks for those that don't care to bite into a large piece of garlic.
• Cube your chicken into small bite sized pieces or cut into small strips if you prefer.
• In a pan, heat up some olive oil (I usually use about 2 Tbs.) add the garlic and ginger and cook until fragrant, about 30 seconds depending on how hot you got the olive oil. Then add the chicken, season to your taste with salt and pepper, and cook until completely cooked through.
• Add the sauce mixture and stir to coat all of the chicken. Reduce heat to a medium low and cook for an additional 5 to 10 minutes stirring frequently. If the sauce starts to become too think or clumps together add small amounts of water and stir to keep a nice consistency. The sauce should coat the chicken without being soupy.
• Remove the pan from heat and serve the chicken over rice. Garnish with parsley or sesame seeds if you wish.

PORK ROAST WITH APRICOT-RICE STUFFING

Steps:

• In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved., Stir in the rice, onion, parsley, butter, lemon zest, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender., Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate., Bake roast, uncovered, at 350° for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a thermometer reads 145°, basting twice with remaining preserves mixture., Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash the rice and soak if desired. If you are using a rice other than basmati, skip this step.
• Heat oil in a medium saucepan over medium heat. Add onion and celery. Cook, stirring frequently, 1 minute.
• Add ginger root. Continue to cook 2 minutes more.
• Add apricots and spices, along with about a tbsp of water. Continue to cook for 2 minutes, stirring constantly and adding small amounts of water if necessary, about a tbsp at a time to prevent sticking.
• Add water starting with the rice soaking water if you are using soaked basmati rice, and adding enough tap water to equal the 2 cups. Add salt.
• Bring to a boil, then stir in rice. When water boils again, stir, reduce heat to medium-low, cover the saucepan, and simmer gently for 20 minutes, until liquid has been absorbed.
• Remove from heat and let stand covered for 5 minutes.
• Fluff rice with a fork, spoon into a serving bowl and top with peanuts.