Rice And Noodle Pilaf With Toasted Almonds Food

BASMATI RICE PILAF WITH ALMONDS

Steps:

• Preheat oven to 350°F.
• Optional: For a fluffier texture, rinse the rice under cold water for a few minutes. Drain the water from the rice but don't worry about drying the rice.
• Heat a heavy-bottomed saucepan over medium heat, then add the butter and chopped onions. When the onions are just soft and translucent add the uncooked rice and sauté, stirring constantly, for 3 to 5 minutes or until the rice is slightly toasted and you can smell a nutty aroma.
• Meanwhile, in a small saucepan, bring the broth and salt to a boil and pour into the rice, bring it back to a boil, then cover with a lid or foil and place the entire pot in the oven.
• Cook the rice pilaf in the oven for 20 minutes or until all the liquid is absorbed. If after 20 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
• Remove the pot from the oven sprinkle the cumin, cinnamon, lemon zest and the toasted almonds on top and gently fluff the rice pilaf with a fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes. To serve, transfer the rice to a serving bowl and sprinkle with additional reserved almonds.

NOODLE RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat. Add rice and noodles; cook and stir for 3-4 minutes or until noodles are lightly browned. Stir in broth; bring to a boil. Reduce heat; simmer, covered, for 20-25 minutes or until broth is absorbed and rice is tender. Stir in parsley.

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.

RICE PILAF WITH PISTACHIOS AND ALMONDS

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

PECAN RICE PILAF

Steps:

• In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.

TOASTED RICE

Steps:

• Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.

RICE AND NOODLE PILAF WITH TOASTED ALMONDS

Steps:

• Melt butter in a 4- to 5-quart heavy pot over medium heat and stir in orzo. Cook, stirring frequently, until orzo is golden, about 5 minutes. Add rice, stirring until coated with butter, then add zest, bay leaf, cinnamon stick, water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil, uncovered, then cover tightly and cook over low heat until water is absorbed and rice and orzo are tender, 25 to 30 minutes. Remove from heat and let stand, covered, 5 minutes.
• Fluff pilaf with a fork and spoon into a bowl, discarding zest, bay leaf, and cinnamon stick. Serve pilaf with almonds sprinkled on top.

SAFFRON RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
• In the same saucepan on medium heat, melt butter.
• Add vermicelli noodles and brown for 1 minute.
• Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
• Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
• Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
• Remove lid and fluff with a fork.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

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.)

RICE AND NOODLE PILAF

Steps:

• Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
• Add the rice, stir to combine, and add the remaining tablespoon of butter.
• Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

APPLE RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

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 chicken broth. Bring to a boil. Cover; simmer over low heat until liquid absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. (Longer cooking time may be required for some rice grain types).
• Stir parsley into rice. Sprinkle with almonds and serve.