Pumpkin Rice With Apricots Food

PUMPKIN RICE

Steps:

• Peel and deseed the pumpkin, then chop into 2cm chunks.
• Pour 800ml of boiling salted water into a large pan over a medium-high heat, add the coconut cream and leave to melt, then add the pumpkin and allspice berries.
• Trim the spring onions and bash with your fist, then halve and drop into the pan with half the thyme sprigs and the whole Scotch bonnets (no holes or bruises please).
• Roughly chop the cabbage, discarding the core, then add to the pan with ½ a teaspoon each of sea salt and black pepper. Cover and cook for 10 minutes, then rinse and stir in the rice.
• Pop the lid back on, turn the heat down to low and cook for 12 minutes, or until the water is absorbed. Turn the heat off and leave to steam.
• Meanwhile, peel and finely slice the garlic and peel and roughly chop the onion, then place in a large non-stick frying pan on a medium heat with 2 tablespoons of oil and cook for 5 minutes.
• Halve the tomatoes, then remove the chillies from the rice, carefully deseed, slice, and add half to the pan (feel free to add more later, to taste, and remember to clean your knife, board and hands thoroughly after).
• Pick in the remaining thyme leaves, then trim and halve the okra and add to the pan. Cover and cook for 8 minutes, stirring occasionally, then tip in the beans (juices and all) to warm through for a few minutes.
• Fork up the rice, breaking up the pumpkin, and serve with the beans, seasoning everything to perfection.

BAKED RICE PUDDING WITH APRICOTS

Steps:

• Preheat the oven to 300 degrees F.
• In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
• Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
• Stir the sugar into the cooked rice mixture.
• Stir in the egg yolks.
• Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
• Remove from the oven and let cool.
• Chill until ready to serve.

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

CHICKEN WITH SUGAR PUMPKINS & APRICOTS

Steps:

• Place pumpkin in a 5-qt. slow cooker coated with cooking spray., In a large nonstick skillet, heat oil over medium-high heat; brown chicken thighs on all sides. Transfer chicken to slow cooker. In same skillet, saute onion and garlic 1-2 minutes; transfer to slow cooker., Add next eight ingredients to slow cooker. Cook, covered, on low until meat is tender, 4-5 hours. Top with parsley. If desired, serve with hot cooked rice and sprinkle with pomegranate seeds.

PUMPKIN, RICE AND APRICOTS

Steps:

• Heat oil in a wide skillet over medium heat. Add onion and cook and stir occasionally, until it begins to brown. Add pumpkin pieces to skillet as you prepare it. Stir to coat. Chop apricots and add to skillet along with salt and ¾ cup water. Cover and simmer the mixture 15 minutes. Add cooked rice and cook 10 minutes more, or until pumpkin is tender. Stir often as it cooks.

PUMPKIN RICE WITH APRICOTS

Steps:

• In a saucepan bring 1 cup water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a medium saucepan over medium heat, melt the butter and stir in the onions. Slowly cook and stir onions until soft. Mix in the pumpkin, apricots, salt and 3/4 cup water. Cook 20 minutes.
• Mix rice into the pumpkin mixture. Continue cooking 10 minutes, or until pumpkin is tender.

BASMATI RICE PILAF WITH APRICOTS

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.