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.
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
LAYALI LIBNAN (LEBANESE NIGHTS)
This is a cold semolina pudding with caramel syrup sauce and pistachio nut topping. The recipe is from my mother. If you do not wish to use rose water, you can substitute with 2 teaspoons of vanilla.
Provided by Laila Baker
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 8h40m
Yield 15
Number Of Ingredients 10
Steps:
- Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
- Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
- Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
- To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 73.7 g, Cholesterol 56.9 mg, Fat 10.5 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 81.6 mg, Sugar 60.8 g
LEBANESE APRICOT CREAM
Steps:
- Place the apricots in a bowl, and add the water. Allow to soak overnight. The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots. Bring to a boil and simmer about 30 minutes, until the apricots are very soft.
- Transfer apricots and liquid to a food processor or food mill; puree.
- Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice. Simmer a few minutes. Adjust the sweetening to taste.
- Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
- Whip the cream until softly peaked. Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest. Whip the cream until medium stiff.
- To serve, place a generous dollop of whipped cream on each individual serving, or spoon the apricot mixture into goblets alternately with the whipped cream. Top each serving with a sprinkling of pistachios.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 78 grams, Fat 17 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 30 milligrams, Sugar 67 grams
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