Rice Mint Pine Nut Salad W Currants N Caramelised Onions Food

BROWN RICE AND CARAMELIZED ONION SALAD

Steps:

• Heat olive oil in fry pan.
• Cook onions slowly on low heat for 20 minutes.
• Add brown sugar and vinegar and cook 10 more minutes.
• Combine rice,onions,lots of salt and pepper,chopped herbs and pine nuts.
• Serve at room temperature.

MINTED SAFFRON RICE WITH CURRANTS AND PINE NUTS

Steps:

• In a large heavy saucepan heat oil over moderate heat until hot but not smoking and cook cuminseed, cinnamon stick, and bay leaf, stirring, until mixture is fragrant and cuminseed is several shades darker (be careful not to burn it).
• Add onion and cook, stirring, until softened. Add rice and cook, stirring, 1 minute. Add water, currants, saffron, and salt and bring to a boil, covered. Reduce heat to very low and simmer rice, covered, 20 minutes, or until liquid is absorbed.
• Let rice stand 5 minutes. Discard cinnamon stick and bay leaf and stir in pine nuts and mint.

BASMATI RICE SALAD WITH CURRANTS AND NUTS

Steps:

• Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
• Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

RICE, MINT , PINE NUT SALAD W CURRANTS N CARAMELISED ONIONS

Steps:

• Using a small saucepan, add currants and just enough of the red wine vinegar to cover them. Boil 3 minutes until the liquid has almost evaporated (reserve the liquid). Set aside.
• Heat 4 tablespoons (8 teaspoons) of the olive oil, in a large non-stick frypan, using a low heat. Season with salt and pepper and add the onion. Cook, stiriig occasionally for about 20-25 minutes, or until the onion has caramelised. Don't be tempted to turn up the heat,as you want the caramelised flavour to develop slowly.
• Stir in the currants and vinegar mixture. Set aside.
• Using a large bowl, add the cooked rice, parsley, mint and chillis. Stir in the lemon juice and the remaining olive oil. Add half of the onion mixture and half of the pine nuts. Toss to combine.
• Top with the remaining onions and pine nuts to serve.

RICE WITH TOASTED PINE NUTS

Steps:

• Spread pine nuts on baking sheet and bake in oven set at 350 degrees until golden brown. Melt butter in saucepan. Add onion and saute until softened. Add rice and stir until coated with butter. Add water, bring to a boil, cover and reduce heat. Continue to cook until water absorbs and rice is light and fluffy, about 20 minutes. Toss in pine nuts and serve.

RICE PILAF WITH CURRANTS AND PINE NUTS

Steps:

• Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.

CARAMELIZED-ONION, ROSEMARY, AND PINE NUT TOPPING

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.

MINTED COUSCOUS WITH CURRANTS AND PINE NUTS

Steps:

• Bring broth and butter to boil in medium saucepan. Remove from heat; stir in couscous. Cover, let stand 5 minutes. Fluff couscous with fork. Transfer to bowl. Add currants, pine nuts, green onions, mint and dill; stir to blend. Season with salt and pepper.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.