Rice With Currants Food

ALMOND CURRANT RICE

Steps:

• Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

SPECIAL RICE

Steps:

• Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
• Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with toasted sliced almonds or smoked almonds.

INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

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.

RICE WITH CURRANTS

Steps:

• Preheat oven to 425 degrees.
• Melt 1 tablespoon butter in a heavy saucepan with tight-fitting lid and add the onion. Cook, stirring, until onion is wilted. Add the rice and cook, stirring, about 30 seconds. Add all the remaining ingredients except the 1 tablespoon butter and bring to a boil.
• Cover and place in the oven. Cook exactly 17 minutes. Uncover and stir. Discard the bay leaf. Fluff rice with a fork and stir in the remaining butter.

SAFFRON RICE WITH CURRANTS

Steps:

• Preheat the oven to 425 degrees.
• Melt 1 tablespoon of the butter in the top part of a double boiler placed directly on the stovetop over medium-high heat. Add onion. Cook, stirring, until onion is wilted. Add rice and cook, stirring, for about 30 seconds. Add all remaining ingredients except the remaining butter and bring to a boil.
• Cover and place in the oven. Cook exactly 20 minutes. Remove and discard the bay leaf. Fluff the rice with a fork and stir in the remaining butter. Cover.
• Assemble the double boiler; that is, place the pot containing the rice over simmering water in the bottom half of the double boiler and let stand until ready to 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.

SAFFRON RICE WITH CURRANTS

Steps:

• In a medium saucepan, over medium-high heat, combine broth, rice, salt, and saffron.
• Bring to a boil. Remove from heat and stir in currants. Cover and let stand 5 to 7 minutes until liquid is absorbed. Fluff with fork to distribute saffron and currants. Serve hot.

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.

HERBED RICE WITH CURRANTS IN OLIVE OIL AND BALSAMIC VINEGAR

Steps:

• Mix the currants, vinegar, oil, thyme and garlic.
• Season with a generous amount of pepper.
• Let stand at least 4 hours before serving.
• Toast the pine nuts in 1/2 tablespoon olive oil in a small skillet over low heat until lightly browned, 2 minutes.
• Watch them carefully; they burn easily.
• Cook the onions in oil until golden, stirring often.
• Add the rice and cook, stirring, an additional minute.
• Add the water and season with salt, pepper and cinnamon.
• Bring to a boil, lower heat and cook covered over low heat until the water is absorbed, 20 minutes.
• Remove from heat and let sit undisturbed for 10 minutes.
• Stir in the rest of the ingredients with a fork.
• Transfer to a serving bowl or platter and garnish with Seasoned Currants.

RICE PILAF WITH CURRANTS

Steps:

• Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.
• Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes. Let rice stand, covered for 5 minutes, then add parsley and almonds and fluff with a fork.

CURRIED RICE WITH RAISINS

Steps:

• Cook rice in 2 cups of water. Basmati rice is hard to ruin. It cooks fast and is exactly 2 to one ratio water to rice. 1 cup uncooked Basmati will take 10 to 20 minutes to cook.
• While rice is cooking melt butter in skillet.
• Chop onion and saute in butter until translucent.
• Add curry, raisins, salt and pepper, cover and simmer on low heat until rice is finished or about 5 minutes.
• If rice pan is large enough, mix it around with a wooden spoon to losen then pour mixture in skillet over the top. If not, transfer rice and curry mix to a larger bowl.
• Mix well and enjoy.

SWISS CHARD WITH CURRANTS AND PINE NUTS

Steps:

• Place the raisins or currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.
• Fill a bowl with ice water. Bring a large pot of generously salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and raisins or currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes.
• Season to taste with salt and pepper, and serve, or allow to cool and serve at room temperature.

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.