NUTTY EGYPTIAN-STYLE RICE
This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Recipe #135453, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
- Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
- Add the orange rind and juice, the bay leaves and sultanas to the rice.
- Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
- Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
- Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
- Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
- Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.
Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 31.4, Sodium 226.2, Carbohydrate 77.2, Fiber 4.4, Sugar 19.8, Protein 12
EGYPTIAN RICE
A traditional way of preparing short grain rice with vermicelli, very commonly consumed in the Middle East
Provided by Farah Abumaizar
Categories Side Dish
Number Of Ingredients 5
Steps:
- Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
- Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
- Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
- Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
- Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
- Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.
Nutrition Facts : Calories 180 kcal, ServingSize 1 serving
TOASTED RICE FOR FISH----EGYPTIAN
Make and share this Toasted Rice for Fish----egyptian recipe from Food.com.
Provided by UmmIbrahim
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil over med-high heat.
- Add the onion, and stir for just a minute to coat with the oil.
- Add the rice and coat well with the oil, stir and fry until it becomes a nice brown color.
- Now, add the water (but be careful in case it sputters at you) and the spices.
- Once it is boiling, cover and simmer over low heat about 20 min or until done.
- Enjoy!
Nutrition Facts : Calories 611, Fat 28, SaturatedFat 3.7, Sodium 588.1, Carbohydrate 81.7, Fiber 2.2, Sugar 1.6, Protein 6.9
ROASTED EGYPTIAN FISH RECIPE
Provided by tammy1365
Number Of Ingredients 10
Steps:
- DIRECTIONS 1. Preheat oven to 425 F. Pat bronzini dry. With a large knife, make two slits on each side of the fish. Salt & pepper fish inside and out. 2. With a food processor, combine 2 cloves garlic, RawSpiceBar's Egyptian Spices, salt & 3 tbsp olive oil into a paste. Use 3/4 of spice paste to season the bronzini on both sides, pat the spice paste into the fish pushing it into the slits you made earlier. Set the remaining 1/4 of the spice paste aside. 3. Stuff each gut cavity with the chopped parsley, 1 clove minced garlic, 1/2 onions, 1/2 lemon & 1/2 tomatoes. 4. Arrange couscous next to fish on all sides. Add remaining lemon, red onion & tomatoes on fish around outside of couscous, creating somewhat of a wall. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice paste. 5. Drizzle generously with olive oil. Fold over edges of parchment paper, stapling if necessary, to create an almost airtight seal. 6. Bake in oven for 30 minutes. Carefully open and serve with toasted flatbread & hazelnut dukkah and sumac, carrot & almond salad. OR Splash filets w/lemon juice. Toss fish, tomatoes, onions and smashed garlic in oil. Sprinkle spices on both sides of fish and roast all in the oven. Top with fresh parsley.
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