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
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS
This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.
Categories Vegetables & Sides
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg
PISTACHIO PILAU RICE
This lightly spiced, vibrant side dish is the perfect accompaniment to curry
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
- Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
Nutrition Facts : Calories 255 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.25 milligram of sodium
RICE PILAF WITH TOASTED ALMONDS
Simple last-minute touches like toasted nuts will liven up your side dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 8
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.
NUT RICE PILAF
Try this Nut Rice Pilaf as a delicious side dish or even a satisfying vegetarian main dish chock full of nuts.
Provided by Molly Watson
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Prep notes: Peel and finely slice the onion or shallots. Peel and mince the garlic. Roughly chop the nuts. Measure out the spices into a small bowl so they're ready to add. Measure out the wine and broth. Mince the parsley.
- Heat a large frying or saute pan with a tight-fitting lid over medium-high heat. Add the olive oil, swirl the pan to coat it with the oil, and when the oil is hot (it will shimmer a bit), add the onion and the salt. Cook, stirring frequently until the onion is soft, about 3 minutes.
- Increase the heat to high and add the nuts. Cook, stirring constantly, until the nuts start to toast. The onions will brown a bit, which is good; if they start to burn or char at all reduce the heat and move to the next steps.
- Add the garlic and cook until fragrant, about 30 seconds.
- Evenly sprinkle on the coriander , cumin, and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Add the rice and stir to combine--the rice should be well coated with the oil and the onions.
- Pour in the wine and cook, stirring, until the rice can completely absorbed the wine, about 2 minutes.
- Slowly pour in the broth and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender to the bite, about 50 minutes.
- Fluff the pilaf with a fork. Add salt to taste, if needed. Stir in the minced parsley and garnish with whole leaves, if you like. Serve the rice pilaf hot or warm (the range of possible temperatures here makes this an excellent option for buffets).
Nutrition Facts : Calories 242 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 2 g, Sodium 376 mg, Fat 14 g, ServingSize 6 to 8 servings, UnsaturatedFat 12 g
BASMATI RICE PILAF WITH PISTACHIOS
Provided by Melissa Clark
Categories Side dishes
Yield Yields about 6 cups.
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes.
- Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Discard the cinnamon stick, bay leaf, and cardamom pods.
- Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios.
Nutrition Facts : ServingSize six to eight., Calories 290 kcal, Fat 90 kcal, SaturatedFat 1 g, TransFat 10 g, Carbohydrate 46 g, Fiber 2 g, Protein 8 g, Sodium 100 mg, UnsaturatedFat 8 g
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.
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
ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS
This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
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.)
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan heat the olive oil 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 3 more minutes. 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 continue simmering until tender, if needed. 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 and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 1047 milligrams, Carbohydrate 36 grams, Fiber 3.5 grams, Protein 13 grams, Sugar 2 grams
RICE PILAF WITH BASIL AND PINE NUTS
Categories Rice Side Quick & Easy Basil Pine Nut Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 7
Steps:
- Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice. Season with salt and pepper and serve hot.
RICE PILAF WITH PEAS AND PINE NUTS
A versatile side dish that goes well with chicken, fish or pork. The recipe doubles or triples easily to feed a family, guests, or to freeze for use another time.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.
RICE PILAF WITH CURRANTS AND PINE NUTS
This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.
Provided by neilbur
Categories Long Grain Rice
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.8, Fat 6.4, SaturatedFat 0.8, Cholesterol 0.5, Sodium 413.2, Carbohydrate 29.5, Fiber 0.9, Sugar 4.2, Protein 4.1
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VEGETARIAN PILAF RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 2Calories 610 per servingTotal Time 35 mins
- Peel and finely slice the garlic, trim, wash and finely chop the leek, then peel and halve the carrot lengthways and finely slice at an angle.
- Heat 1 tablespoon of oil in a large non-stick pan on a medium heat, add the chopped vegetables and parsley stalks, then cook gently with the lid on for 10 minutes or until softened, stirring occasionally.
- Meanwhile, roughly chop the dried fruit.Pour the stock into a medium pan and bring to a simmer over a medium heat.
MEDITERRANEAN RICE PILAF; WITH NUTS AND DRIED FRUIT ...
From amiraspantry.com
5/5 (4)Total Time 55 minsCategory Side DishCalories 187 per serving
- In a small bowl, soak raisins in some hot water for 15-20 minutes to get some of the sweetness out.
HERBY RICE PILAF WITH PISTACHIOS AND ALMONDS | COOKSTR.COM
From cookstr.com
Category Side DishesEstimated Reading Time 1 min
- Preheat the oven to 375°F. Cut a circle of parchment paper slightly larger than a heavy-based, stovetop-to-oven casserole. Snip a small hole in the middle of the paper to serve as a steam vent.
- Heat the casserole with the oil and saute the onion until it begins to soften, 4-6 minutes. Stir in the rice, cinnamon, star anise, lemon and orange zests, and some salt and pepper. Stir well and toast the rice for a couple of minutes. Pour in the hot water and bring to a boil. Take the pot off the heat and quickly cover with the parchment paper before transferring to the oven.
- Bake until the rice is tender and has absorbed most of the water, 20-25 minutes. Remove the casserole from the oven and let stand for about 5 minutes. Discard the parchment paper and fork the rice to separate the grains. Taste and adjust the seasoning, then stir through the chopped nuts and herbs.
RICE PILAF WITH CARAMELIZED ONION, ORANGE, CHERRY & PISTACHIO
From onceuponachef.com
Cuisine Middle Eastern, MoroccanTotal Time 1 hr 10 minsCategory Vegetables & SidesCalories 323 per serving
- Set a liquid measuring cup with about 1/2 cup of water next to the stove. In a 12-inch skillet (preferably not nonstick), melt 2 tablespoons of the butter over medium heat. Add the sliced onions, and cook, stirring occasionally, until the onions are meltingly tender and a rich, deep caramel color, 20 to 25 minutes. To help the caramelization process along and prevent the onions from burning, deglaze the pan every so often with a few tablespoons of the water—but wait to do this until you see a brown film forming on the bottom of the pan. I usually use about 1/2 cup of water total, but you may need a bit more or less. Add the cumin and cinnamon and stir well. Reduce the heat to low and cook one minute more, stirring occasionally, to allow the onion to absorb the flavors of the spices and caramelize a bit more. Season with 1/4 teaspoon of the salt and a few grinds of black pepper. Set aside.
- Pour the orange juice over the cherries in a small bowl to hydrate them, if necessary adding enough water to cover completely. Set aside.
- In a heavy 3-qt. saucepan with a tight-fitting lid, melt the remaining 2 tablespoons of butter over medium-low heat. Add the diced onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the rice and the remaining 1 teaspoon of salt, reduce the heat to low, and stir well to coat each grain with butter. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan.
- Add 2-1/2 cups water, stir once, and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.
RICE PILAF WITH NUTS AND DRIED FRUIT - RECIPETIN EATS
From recipetineats.com
5/5 (28)Total Time 30 minsCategory Side DishCalories 311 per serving
- Add almonds and pistachios. Toast lightly, shaking the pan, until the nuts smell amazing. Remove immediately.
- Melt butter in a large saucepan over medium high heat. Add garlic and onion, saute until translucent.
PERSIAN LAMB RICE PILAF WITH SULTANAS, ALMONDS AND PISTACHIOS
From myfoodbag.co.nz
Servings 4-5Energy 2153 kj515 kcalCarbohydrate 51.9gFat 17.9g
BASMATI PILAF WITH DRIED FRUITS AND ALMONDS ... - RECIPES.NET
From recipes.net
Cuisine IndianCategory Rice & RisottoServings 4Total Time 42 mins
- Place rice in medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish grains to release any excess starch. Carefully pour off water, leaving rice in bowl. Repeat four to five times, until water runs almost clear. Using a fine mesh strainer, drain water from rice. Place strainer over bowl and set aside.
- Melt butter in a pot over medium-low heat. Add onions and cook, stirring regularly, until softened but not browned, about 4 minutes. Add cumin, turmeric, cinnamon, and garlic to sautéed onions and cook until fragrant, about 30 seconds longer. Add rice to pot, and cook, stirring constantly, for about 3 minutes. Add water, salt and pepper to rice and return to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15-18 minutes. Off heat, remove lid, and sprinkle dried fruit over rice (do not mix in). Place lid loosely over pot and let stand 10 minutes. Toss in toasted almonds, fluff rice with a fork, then serve.
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From veenaazmanov.com
Ratings 15Total Time 30 minsCategory Dinner, LunchCalories 328 per serving
SAFFRON RICE WITH FRUITS AND NUTS RECIPE | SAFFRON TRAIL
From saffrontrail.com
Cuisine IndianCategory Main CourseServings 4Total Time 1 hr 20 mins
- Heat ghee in a pan. Add the chopped nuts and dried fruit. Saute on medium flame until cashews are golden brown and raisins are puffed up. Using a slotted spoon, remove from ghee and keep aside.
- In the remaining ghee, add the cardamom, bay leaf, cinnamon and cloves. Stir for 1 minute or so until the cinnamon unfurls and cloves are puffed up.
- Drain the rice and add to the pan. Toast the rice with the spices on medium flame for 2-3 minutes.
RICE PILAF, DRIED CHERRIES, AND PISTACHIOS RECIPE | LEITE ...
From leitesculinaria.com
Cuisine AmericanTotal Time 30 minsCategory SidesCalories 395 per serving
- Heat a small skillet over medium-low heat. Add the pistachios and toss gently for 2 to 3 minutes, or until they begin to brown lightly. Remove to a small bowl.
- In a medium saucepan, heat the oil over medium heat. Saute the scallions for 2 minutes, or until softened.
- Raise the heat to high. Saute the rice for about 3 minutes, or until well coated and lightly browned. Add the cherries and stir to combine. Reduce the heat to medium, add the hot water, stir with a fork, and bring to a boil. Cover and reduce the heat to low.
- Simmer the rice for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Season with salt and pepper and add the parsley and pistachios. Taste and adjust the seasonings. Serve immediately.
BASMATI RICE PILAF WITH FRUITS AND NUTS - THE VEGAN ATLAS
From theveganatlas.com
Cuisine Plant-BasedCategory Salads & SidesServings 6Total Time 55 mins
- Combine the rice with 4 cups water in a saucepan. Bring to a gentle boil, then lower the heat, cover, and simmer gently for 30 minutes, or until the water is absorbed. If the rice isn’t done to your liking, add 1/2 cup water and simmer until absorbed.
- Once the rice is done, heat the oil in a large skillet. Add the onion and optional chili peppers sauté over medium heat until golden.
- Stir in the rice and all the remaining ingredients except the nuts, salt, and pepper. Cook over low heat, stirring frequently, for about 8 to 10 minutes, allowing the flavors to blend.
ALMOND, LEMON AND PARSLEY PILAF RICE - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (4)Category Pilaf, Pilau, Rice, VegetarianServings 4Total Time 35 mins
- Melt the butter in a medium saucepan then add the onion and garlic and cook, covered, until soft and translucent over medium heat (approximately 7-10 minutes).
- Allow the rice to a come to a boil then cover and lower the heat. Allow to cook gently until the stock has been absorbed (approximately 10-15 minutes) then remove from the heat and allow to steam for 10 minutes.
FISHER NUTS | RECIPE | WILD RICE AND TOASTED ALMOND PILAF
From fishernuts.com
Servings 6Category Sides,Almonds
- Heat oil in a 5-quart heavy pot over moderate heat until hot, but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes.
- Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.
- While rice is cooking, melt butter in a 10-inch skillet over moderate heat, then cook almonds, stirring, until golden, about 3 minutes.
LEMON RICE PILAF WITH DILL AND PISTACHIOS - THE LITTLE ...
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5/5 (1)Total Time 25 minsCategory Side DishCalories 466 per serving
- In a medium sized pot, melt the ghee and olive oil together and add chopped shallots. Saute for 2-3 minutes until the shallots begin to soften.
- Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
- Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir.
MIXED RICE PILAF WITH DRIED FRUIT AND NUTS RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 55 mins
- Heat oil in a medium saucepan over medium heat. Add shallot and garlic; cook, stirring occasionally, 3 to 4 minutes or until shallot is translucent. Stir in cranberries, raisins, and coriander; cook, stirring often, 2 minutes. Add white rice and cook, stirring, 1 minute.
- Stir in 1 1/2 cups water and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil, and stir. Cover, reduce heat to medium-low, and simmer 15 to 18 minutes or until water is absorbed. Remove from heat, and let stand 5 minutes. Stir in pistachios, cilantro, lime zest, and reserved brown rice.
BROWN RICE PILAF WITH TOASTED ALMONDS AND ... - FOOD & WINE
From foodandwine.com
4/5 (1)Total Time 1 hr 15 minsServings 6
- In a large sauce pan, sauté shallot in 2 tablespoons of oil over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- Preheat the oven to 350º. Spread the sliced almonds on a small baking sheet and bake until slightly browned, about 7 minutes. Transfer to a plate and allow to cool for 15 minutes. Toss with rice and parsley and serve.
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RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS RECIPES
From tfrecipes.com
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