Mediterranean Rice Recipe With Almonds Food

MEDITERRANEAN BASMATI RICE

Steps:

• Rinse the rice with water a few times to remove the surface starch from the rice grains.
• Pour 1 tbsp of olive oil into a medium pan and heat on medium. Chop 1/2 of an onion and sauté the onions for 3-5 minutes until they start to appear transparent.
• Add 3 cloves of minced garlic, 1 tsp turmeric, 1 tsp cumin, 1 tsp salt, 1/2 tsp cinnamon and 1/4 tsp black pepper. Mix until well combined.
• Add two cups of rinsed basmati rice and stir until it is well mixed. All of the rice should be yellow.
• Add 3 cups of chicken broth to the rice.
• Bring the rice to a boil and then lower the temperature to a simmer and cook with the lid on for 15-20 minutes until all of the liquid is absorbed.
• Top with dried fruit, almonds and fresh herbs. Fluff the rice with a fork before serving.

ALMOND RICE

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

MEDITERRANEAN RICE PILAF

Steps:

• Bring chicken broth to a boil in a pot over high heat. Add rice, almonds, raisins, oil, soy sauce, curry powder, and turmeric. Reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Stir in pineapple.

NUTTY BASMATI RICE WITH ALMONDS

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

MEDITERRANEAN RICE SALAD

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
• In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
• Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
• Stir parsley into rice. Sprinkle with almonds, and serve.

MEDITERRANEAN SPINACH AND RICE

Steps:

• Cook rice according to package directions, omitting oil and salt.
• Heat a large skillet or wok over medium heat.
• Add oil and garlic.
• Stir until garlic is light golden brown, about 2 minutes.
• Add raisins and cook for 1 minute.
• Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt.
• Add cooked rice, red bell pepper, feta cheese, and pepper.
• Stir briefly to combine and season with salt to taste.

MEDITERRANEAN RICE

Steps:

• Heat oil & saute onion & garlic until tender, stir in rice.
• Add boiling water until pan is 3/4 full. Bring to boil, stirring.
• Stir in stock & rapid boil for 10-12 mins or until tender, drain well.
• Return to pan adding lemon rind, parsley & pepper, toss well to combine.