Spiced Basmati Rice With Fruit And Pine Nuts Food

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.

SPICED BASMATI RICE WITH FRUIT AND PINE NUTS

Steps:

• Heat the ghee in a heavy-bottomed medium saucepan over medium heat. Add the onion, ginger, garlic, cloves, cardamom pods and cinnamon stick and sauté for 5 minutes. Stir in the rice and turmeric and continue to sauté for about 3 minutes, or until the rice is shiny.
• Raise the heat and add the water, coconut milk and salt. Bring to a boil. Immediately reduce the heat to low and cover the saucepan. Cook for 10 minutes; then stir in the raisins and apricots. Cover again and cook, without lifting the lid, for 10 more minutes. Remove the pan from the heat and, without lifting the lid, allow the rice to steam for 5 minutes. Remove the lid and stir in the pine nuts. Remove the whole spices if you wish before serving.

SPICED BASMATI RICE

Steps:

• Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
• Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

EASY RICE PILAF WITH PEAS AND CARROTS

Steps:

• Wash the rice very well a few times until the water is clear. You can let it soak in water for about 10 minutes or so while preparing the rest of the ingredients.
• In a large heavy pan with a lid, heat 2 tablespoons extra virgin olive oil over medium-high heat. Add the onions and garlic and cook for about 3 to 5 minutes, tossing regularly until softened. Add the peas and carrots. Season with a good pinch of kosher salt. Add the spices and mix to combine. Cook for another 5 minutes or so, tossing regularly until the carrots have softened.
• Drain the rice well and add it to the pan. Toss around to make sure the rice is well-coated with the spices. Pour in 2 ¼ cup of water. And season well with a big dash of kosher salt. Bring to a boil, then turn the heat to low. Cover and cook for 15 to 20 minutes until the rice is cooked through and has absorbed all the liquid.
• Allow the rice about 5 to 10 minutes to rest before serving.
• Serve with the nuts and raisins on top.

SPICED BASMATI RICE

Steps:

• Rinse rice well in cool water till water runs clear. Soak rice in cool water for 30 minutes, then drain and set aside.
• Heat oil, browning onions over medium heat, then add spices and rice. Stir and cook for 3-4 minutes. Add water, bring to boil then lower heat to medium/low and cook covered till water absorbed.

EASY KABLI -- SPICED BASMATI RICE WITH CARROTS AND RAISINS

Steps:

• Set raisins to soak in water for 15-30 minutes. If time allows, drain this water off and use it to cook the rice. Otherwise, discard soaking water. This will make the raisins plump and juicy in the dish.
• Bring water to boil in a small to medium pot. Add margarine, rice, and the five dry spices to the water. Stir. Cover. Reduce heat to very low. Simmer rice for 15 minutes, then remove from heat and let sit another 5 minutes. These cooking times are given by my brand of rice. Adjust if needed for your brand.
• While rice is cooking, peel carrots, then shred, or shave into short strips with a vegetable peeler. Feed carrot stubs to hungry kids, if applicable.
• When cooked rice is standing by, heat oil in a small skillet on medium high heat. Add sugar and stir until it dissolves. Add carrot shavings and drained, soaked raisins to the skillet. Saute and stir until carrots wilt a bit. Remove from heat.
• Fluff rice with a spoon or fork and garnish with carrot and raisin mixture. Enjoy!

BASMATI RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

SPICED BASMATI RICE WITH PEAS

Steps:

• In a medium sauce pan bring 2 cups of water to a boil.
• Add rice, stir and cover.
• Reduce heat to low and cook for 20 to 30 minutes.
• Add up to 1/4 cup water if rice becomes dry.
• In a heavy skillet, toast cumin seeds over medium heat until fragrant about 2 minutes.
• Stir often.
• Add to rice and stir to blend.
• Add peas and stir.
• Season with lemon juice.

SPICED BASMATI RICE

Steps:

• Rinse rice in several changes of cold water until water runs clear.
• Drain well in a sieve.
• Bring rice, broth, cinnamon stick, and bay leaves to a boil in a 4-quart heavy pot over high heat.
• Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 15 minutes.
• Remove from heat and let stand, covered and undisturbed, 5 minutes.
• Discard bay leaves, then stir in butter until melted.
• Fluff gently with a fork.
• Cooks' note:.
• Rice can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat rice, its surface covered with a dampened paper towel, in a colander set over a saucepan of boiling water, covered, 5 to 10 minutes.