JEWELED SAFFRON RICE PILAF
Saffron will tint basmati rice a gorgeous color while perfuming it with its scent. The rice will be mixed with toasted nuts, dried cranberries, and fresh herbs for a blend of Mediterranean flavors.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large nonstick saucepot of water to a boil and generously salt. Transfer ½ cup boiling water to a bowl and stir in the saffron; reserve. Add the rice to a boiling water and cook, stirring occasionally, for 5 minutes. Drain well. Melt the butter in the same pot over medium-low heat and stir in the coriander and cumin. Reduce the heat to low and spread one-third of the rice evenly across the bottom. Sprinkle with one-third of the saffron mixture and half of the cranberries and currants. Spoon half of the remaining rice over the dried fruit and sprinkle with half of the remaining saffron mixture and the remaining dried fruit. Top with the remaining rice and saffron mixture. Poke 5 holes in the rice with the handle of a wooden spoon. Wrap a clean kitchen towel around the pot lid, cover the rice, and steam for 35 minutes. Remove from the heat and let stand for 10 minutes. Spoon the rice, including its crunchy golden bottom layer, onto a serving platter and top with the almonds and pistachios.
RICE PILAF WITH CARROTS AND PARSLEY
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.
- Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.
- Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 436 milligrams, Sugar 3 grams
RICE PILAF
Many years ago I was visiting a friend and noticed that she added chopped fresh vegetables to her rice dish. The rice dish had a lot of eye appeal and I decided to copy her idea. She also cooked the dish in the oven. I like cooking the rice in the oven although it does take a lot of extra time. I have prepared the dish by placing everything in a microwave or by sautéing the vegetables first and then adding the rice and cooking on top of the stove. I use the microwave method when I am in a rush and do not have much time. Likewise preparing on top of the stove is quicker than doing it in the oven. However using this method requires the addition of oil (additional calories) which is not needed in the other two methods. The number of servings can be adjusted very easily to suit your needs. I usually use equal amounts of rice, carrots, celery, mushrooms and onions. I especially like this recipe because it has so many vegetables and if I am too tired to cook another side dish it is not necessary. I like to use the left over rice the next day and add sautéed bell peppers and diced canned tomatoes to make the dish a little different from the day before.
Provided by MrsJ492
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Place the broth, carrots, celery, mushrooms, and onion in oven proof casserole.
- Cover and cook in microwave approximately 4 to 5 minutes to bring mixture to a boil.
- Add rice and stir until well mixed.
- Cover and place in preheated oven for approximately 25 to 30 minutes.
- Stir rice once about half way through cooking.
- Watch carefully to avoid overcooking. I like my rice al dente, especially if I have leftovers to repeat the next day.
Nutrition Facts : Calories 150.4, Fat 0.9, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 30.9, Fiber 1.8, Sugar 2.7, Protein 4.9
JEWELED RICE PILAF WITH CARROTS
FW August 2015 INGREDIENTS 1/2 cup sliced almonds 1 pound carrots, peeled and sliced 1/4 inch thick 3 tablespoons extra-virgin olive oil Kosher salt Pepper 2 leeks, white and light green parts only, thinly sliced 2 1/2 ounces angel hair pasta, broken into 2-inch pieces (1 cup) 2 cups basmati rice Pinch of saffron threads One 3-inch cinnamon stick 3 3/4 cups low-sodium chicken broth 3 tablespoons fresh lemon juice, plus lemon wedges for serving 1/2 cup chopped pitted Picholine olives 1/4 cup chopped parsley b
Categories Basil
Number Of Ingredients 1
Steps:
- Preheat the oven to 450°. Spread the almonds in a pie plate. On a rimmed baking sheet, toss the carrots with 1 tablespoon of the olive oil and season with salt and pepper. Roast the carrots until golden and tender, about 15 minutes. While the carrots are cooking, toast the almonds until golden, 3 to 4 minutes; let cool. Meanwhile, in a large enameled cast-iron casserole, heat the remaining 2 tablespoons of olive oil. Add the leeks and angel hair pasta, season with salt and pepper and cook over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in the rice, saffron and cinnamon stick and cook, stirring, until the rice is golden, about 3 minutes. Stir in the broth and bring to a simmer. Cover the rice and cook over low heat until all of the broth has been absorbed, about 25 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff the rice and stir in the carrots, toasted almonds, lemon juice, olives and parsley. Transfer the rice to a bowl and serve with lemon wedges. MAKE AHEAD The rice can be refrigerated overnight and rewarmed before serving.
JEWELED RICE
This side pairs well with Stuffed Chicken or chickpea curry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, melt butter over medium. Add onion and cook until softened, 8 minutes. Season with salt and pepper. Add rice and cook, stirring occasionally, 3 minutes. Add 2 cups water and bring to a boil over high. Reduce heat, partially cover, and simmer until liquid is absorbed, 10 minutes. Stir in raisins, cover, and let stand 3 minutes before serving.
Nutrition Facts : Calories 309 g, Fat 6 g, Fiber 2 g, Protein 5 g, SaturatedFat 4 g
DAVID TANIS'S PERSIAN JEWELED RICE
This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.
Provided by David Tanis
Categories dinner, side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
- Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
- Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
- Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
- Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
- To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams
CARROT PILAF WITH CORIANDER CHUTNEY
Try this healthy pilaf filled for an easy midweek meal. With cashew nuts, veg and spices, it's not only tasty but budget-friendly too. Top with coriander chutney
Provided by Anna Glover
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan that has a tight-fitting lid. Fry the onions with a pinch of salt over a medium heat for 10-15 mins until golden and crisp. Remove from the pan with a slotted spoon and drain on kitchen paper, leaving the oil in the pan.
- Add half the ginger, half the chilli, all the garlic, spices, and both types of carrots to the pan, and fry for 6-8 mins until the carrot slices are starting to turn golden. Add the rice, stir briefly, then add the stock, a handful of the coriander, a good pinch of salt and grinding of black pepper. Bring to a simmer, and as soon as it starts to boil, turn the heat down to low, cover with a lid and leave to cook for 12-15 mins.
- Meanwhile, put the remaining ginger and green chilli, most of the cashews and most of the remaining coriander in a small blender with 50ml water. Blend until smooth, adding another 2-3 tbsp water, if needed, to make a spoonable sauce.
- When all the liquid has been absorbed into the pilaf and the rice is tender, fluff up the grains with a fork. Spoon over the coriander chutney, and sprinkle with the fried onions, reserved coriander and remaining cashews to serve.
Nutrition Facts : Calories 489 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
More about "jeweled rice pilaf with carrots food"
JEWELED RICE - SPICED MIDDLE EASTERN YELLOW RICE - TARA …
From tarateaspoon.com
4.7/5 (21)Total Time 35 minsCategory Side DishCalories 354 per serving
- For the rice, heat a medium saucepan over medium-high heat and add the olive oil. Add the onion and allow to cook, stirring until golden, 5 to 7 minutes. Add the garlic, ginger, cinnamon, turmeric, cayenne (optional), salt and pepper. Allow to toast 30 seconds.
- Add the rice and stir to combine. Add stock and bring to a boil. Cover and reduce to a simmer, and cook until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and leave covered for 10 minutes.
- Meanwhile, make the dressing: Whisk POM Wonderful 100% Pomegranate Juice and olive oil together in a small bowl. Season with salt and pepper to taste.
- Fluff with a fork and stir in the dressing, dates, parsley, mint, and POM POMS Fresh Pomegranate Arils. Serve on a platter and sprinkle with extra POM POMS Fresh Pomegranate Arils and almonds.
JEWELED RICE RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (48)Estimated Reading Time 3 minsServings 6
- Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5–8 minutes; let cool. Set nuts aside.
- Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6–7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
- Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15–20 minutes; drain and set aside (discard syrup).
- Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.
PERSIAN JEWELED RICE WITH SAFFRON CHICKEN - FOOD NETWORK
From foodnetwork.com
Author Shadi Hasanzadenemati for Food Network KitchenSteps 10Difficulty Intermediate
IRANIAN JEWELED RICE (WITHOUT OIL AND SUGAR) | THE KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
BEJEWELED RICE RECIPE | BON APPéTIT
From bonappetit.com
JEWELED PERSIAN RICE PILAF - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
EASY VEGETABLE RICE PILAF - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
PIN ON SIDE DISH RECIPES - PINTEREST
From pinterest.com
JEWELED RICE PILAF WITH CARROTS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ONE POT RICE PILAF WITH CARROTS - AHEAD OF THYME
From aheadofthyme.com
‘JEWELED RICE PILAF WITH CARROTS’ | AROUND ANNA'S TABLE
From aroundannastable.com
JEWELED RICE PILAF WITH CARROTS RECIPES- FOOD RECIPES
From food-recipe.info
EASY RICE PILAF WITH PEAS AND CARROTS - THE …
From themediterraneandish.com
BEST RICE PILAF RECIPE - HOW TO MAKE RICE PILAF - DELISH
From delish.com
PERSIAN JEWELED RICE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
RAVA UPMA: WARM AND SAVOURY SEMOLINA - BBC TRAVEL
From bbc.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love