Golden Pilaf With Apricots Raisins And Almonds Food

APRICOT ALMOND PILAF

Apricot Almond Pilaf image

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

Provided by JOHNTHEBEAR

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 cup basmati rice
1 teaspoon salt
1 ⅞ cups water
¼ teaspoon saffron threads, crushed
1 tablespoon rose water
¼ cup dried apricots, diced
¼ cup slivered almonds

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.

Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g

BULGUR PILAF WITH DRIED APRICOTS

Bulgur Pilaf with Dried Apricots image

Provided by Melissa Roberts

Categories Side Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Apricot Spice Fall Winter Healthy Low Cholesterol Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup finely chopped onion
2 tablespoons olive oil
1/4 teaspoon ground allspice
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1 cup bulgur
1 1/2 cups water
1/4 cup chopped California dried apricots

Steps:

Cook onion in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, about 5 minutes.
Add spices and cook, stirring, 1 minute. Stir in remaining ingredients with 1/2 teaspoon salt and simmer, covered, until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff with a fork before serving.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Saffron Rice Pilaf with Apricots and Almonds image

Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

Steps:

Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

BARLEY PILAF WITH FRUITS AND NUTS

Barley Pilaf With Fruits and Nuts image

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

Ingredients

1 teaspoon canola oil
1/2 cup onion, diced
1/4 cup pearl barley
1/2 teaspoon garlic, minced, I use the jar stuff
1/4 teaspoon ground cumin
1/4 cup dried apricot, chopped in pea size bits
1 tablespoon golden raisin
1/4 teaspoon salt
1/8 teaspoon cinnamon, more if you like
1 tablespoon toasted almond, slivered
1 1/4 cups water

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.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

Ingredients

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

Steps:

In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

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