SAFFRON RICE WITH GOLDEN RAISINS AND PINE NUTS
"ROZ MLOW'WAN" Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
Provided by Sommer Collier
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Soak the rice in tepid water for 10 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
- Add the oil to a medium, thick-bottomed lidded saucepan over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Transfer the pine nuts to a small bowl and set aside.
- Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally. Add the rice and cook 2 minutes, stirring frequently. Stir in the sultanas, boiling water, salt, and saffron (or turmeric), turn the heat up to high, and bring it to a rolling boil.
- Give the rice a stir, then cover the saucepan, turn the heat down to very low, and cook until tender, about 10 minutes (do not open the lid during this time). Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
- Transfer to a serving dish and sprinkle the toasted pine nuts on top; serve.
- Optional: Add two pods of cardamom, two whole cloves, and one 2-inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
Nutrition Facts : ServingSize 1 serving, Calories 282 kcal, Carbohydrate 48 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, Sodium 297 mg, Fiber 1 g, Sugar 7 g
EASY GOLDEN RICE PILAF
This simple Mediterranean Rice Pilaf is the prefect side dish for American, Greek or Middle Eastern dishes. Makes 3 cups cooked rice.
Provided by Cynthia
Categories Side Dish
Number Of Ingredients 11
Steps:
- Heat oil and butter in a sauce pan over a medium heat. Add onions, and sauté 2-3 minutes, Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
- Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don't let garlic burn
- Add broth and 1/2 teaspoon kosher salt. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes.
- Lightly toast pine nuts until golden brown
- Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.
Nutrition Facts : ServingSize 1 g, Calories 260 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 694 mg, Fiber 1 g, Sugar 1 g
QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
RICE PILAF WITH PINE NUTS
Provided by Amy Finley
Categories Onion Rice Side Quick & Easy Pine Nut Low Cholesterol Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.
SPANISH SAFFRON RICE WITH RAISINS & PINE NUTS
Provided by Albert Bevia @ Spain on a Fork
Categories Main Course Side Dish
Number Of Ingredients 11
Steps:
- Add 1/2 cup of raisins into a bowl, cover the raisins with hot water and set aside, this will help soften the raisins
- Heat a nonstick fry pan with a medium heat and add a 1/4 cup of pine nuts, mix them around continuously so they all cook evenly and they don´t burn, after toasting them for 4 to 5 minutes remove them from the pan and set aside
- Heat a sauce pan with a medium-high heat and add 2 1/4 cups of cold water, pinch in 1/2 tsp of saffron threads and a generous pinch of sea salt
- Using the same nonstick fry pan heat it with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add 1/2 an onion that has been finely diced and 3 cloves of garlic that have been finely minced, mix with the oil and cook for 3 minutes
- After cooking the onions and garlic for 3 minutes add 1 cup of round rice into the pan, the raisins in the bowl (drain the water before adding), the toasted pine nuts and season everything with sea salt & freshly cracked black pepper, mix together until well combined
- At this point your saffron infused water should be boiling, add it into the fry pan with the rice, give it a gentle mix so everything is well distributed, after 6 minutes place a lid on the pan and lower the fire to a low-medium heat, after simmering for 4 minutes and there is almost no broth left, remove from the heat and set aside with the lid on, after 5 minutes remove the lid and top off the rice with some freshly chopped chives, enjoy!
BROWN RICE PILAF WITH CHERRIES AND PINE NUTS
Side dish that gives traditional brown rice something extra with fresh sweet cherries.
Provided by Stemilt Growers
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h13m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet.
- Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes.
- Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 45 g, Cholesterol 15.3 mg, Fat 13.1 g, Fiber 3.6 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 51.8 mg, Sugar 5.3 g
MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
I usually make this Mediterranean pilaf whenever I want to change up our regular rice routine and my family loves it. It goes well with lamb or other meat dishes.
Provided by Brigitte
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 42m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
- Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
- Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
- Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
- Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.
Nutrition Facts : Calories 317 calories, Carbohydrate 44.1 g, Fat 14 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 78.1 mg, Sugar 9.3 g
MIDDLE EASTERN RICE WITH RAISINS
Rice cooked in olive oil with onions and enriched with pine nuts, currants/raisins and allspice, cinnamon and black pepper.
Provided by Zerrin & Yusuf
Categories Sides
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a pan. Add in 2 tablespoons of pine nuts and onions. Cook until onions become translucent.
- Add in rice, salt, sugar, cinnamon, allspice and raisins. Cook for 5 minutes stirring occasionally.
- Pour 1 and 1/2 cups hot water and let it cook covered over medium heat until it boils.
- Bring the heat to the lowest when it starts to boil and let it simmer until the rice is soft and all the water is gone.
- When there isn't any water left in the pan, remove from the heat. Uncover, put a paper towel on the top and put the lid back. Let it sit for about 15 minutes. Uncover and add parsley. Give it a gentle stir.
- For the optional topping, put pine nuts in a pan in a single layer without adding oil. Toast until golden brown.
- Serve the rice with toasted pine nuts on the top.
Nutrition Facts : ServingSize 1 bowl, Calories 275 calories, Sugar 3.1 g, Sodium 590.8 mg, Fat 11.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 39.6 g, Fiber 1.9 g, Protein 3.8 g, Cholesterol 0 mg
RICE PILAF WITH GOLDEN RAISINS
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
- Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
- Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams
RICE PILAF WITH PINE NUTS AND GOLDEN RAISINS
Make and share this Rice Pilaf With Pine Nuts and Golden Raisins recipe from Food.com.
Provided by kymgerberich
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
- Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
- Stir in the pine nuts and raisins, add salt and pepper to taste.
RICE PILAF WITH PINE NUTS
Taking rice up a notch without too much more effort. From Bon Appetit, February 2008. Toast pine nuts if desired.
Provided by 5thCourse
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes.
- Stir in uncooked rice.
- Add broth and bring to a boil.
- Reduce heat to low and cover. Simmer until rice is done, about 20 minutes.
- Fluff rice with fork and add pine nuts.
- Season with salt and pepper.
Nutrition Facts : Calories 334, Fat 15.7, SaturatedFat 1.5, Sodium 289.4, Carbohydrate 41.3, Fiber 1.5, Sugar 1.7, Protein 7.6
WILD RICE PILAF WITH NUTS AND LEMON
Steps:
- Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
- Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
RICE PILAF WITH RAISINS AND VEGGIES
Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Provided by Jacqueline
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g
RICE PILAF WITH APPLES & RAISINS
I love making bulgar pilaf with apricots. So glad I tried it with dried apples and golden raisins! -Elizabeth Dumont, Madison, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.
Nutrition Facts : Calories 277 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
HEALTHY SICILIAN CAULIFLOWER RICE
Studded with raisins, lemon zest and pine nuts, this fluffy pilaf makes a flavorful, high-fiber side for chicken, salmon and pork.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield four 3/4- to 1-cup servings
Number Of Ingredients 11
Steps:
- Soak the raisins in warm water until plump, about 15 minutes. Drain and set aside.
- Meanwhile, trim the cauliflower florets, cutting away as much stem as possible. In three batches, break up the florets into a food processor and pulse until the texture resembles that of couscous.
- Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking the onions, stirring frequently, until the edges are golden brown and the onions have softened, about 6 minutes. Add the almonds, raisins, capers, garlic, lemon zest and red pepper flakes, and cook, stirring, until the almonds are golden, about 3 minutes.
- Add the cauliflower to the skillet, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
- Spoon the cauliflower into a large serving bowl, garnish with parsley and season to taste with salt. Serve warm.
Nutrition Facts : Calories 260 calorie, Fat 18 grams, SaturatedFat 2.5 grams, Sodium 670 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 6 grams, Sugar 10 grams
POMEGRANATE AND PINE NUT PILAF
Make and share this Pomegranate and Pine Nut Pilaf recipe from Food.com.
Provided by Shannon Cooks
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut onion into 1/4 inch pieces.
- Melt butter over medium heat. Add onion and cook until softened but not brown.
- Add rice and stir for 2 minutes to coat with the butter.
- Add the vegetable stock and bring to a boil.
- Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
- Meanwhile, toast pine nuts in a separate skillet over low heat. Stir constantly. Watch carefully as they burn easily. Set aside once toasted.
- Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 439.9, Fat 24.8, SaturatedFat 8.4, Cholesterol 30.5, Sodium 107.6, Carbohydrate 51.1, Fiber 3.9, Sugar 10.1, Protein 7
RICE, RAISIN, AND HERB PILAF
Categories Herb Nut Rice Side Quick & Easy Dried Fruit Raisin Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
BASMATI RICE WITH PINE NUTS
Steps:
- Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly.
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender.
- Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.
Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 335 mg, Sugar 2 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
DRIED APRICOT PINE NUT PILAF
Categories Rice Side Quick & Easy High Fiber Apricot Pine Nut Gourmet
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the rice, and cook the mixture over moderate heat, stirring, for 1 minute. Stir in the salt, the water, and the broth, bring the liquid to a boil, and cook the mixture, covered, over low heat for 18 to 20 minutes, or until the liquid is absorbed. Add the apricots, fluff the rice with a fork, and let the mixture stand, covered, off the heat for 5 minutes. Stir in the pine nuts, the parsley, and pepper to taste. Serve the pilaf with pot roast, lamb, or poultry.
CHARDONNAY RICE WITH GOLDEN RAISINS
Provided by Sandra Lee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump.
- In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.
RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Categories Rice Side Quick & Easy Raisin Pistachio Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.
RICE WITH TOASTED PINE NUTS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 5
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.
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