Apple Cider And Sauteed Apple Basmati Rice Recipes

Steps:

• In a large casserole pot or Dutch oven fry bacon until crisp, add the chopped garlic and onion. Next, add tender black beans and mix for a while, add 2 cups of rice that has been washed and drained, 2 cups water, olive oil and season with salt and pepper. Add the green pepper and mix until all is well incorporated. Bring the mixture to a boil, reduce heat to a simmer, cover the pot and cook until rice and beans are cooked, approximately 30 minutes. Fluff with a big fork when done.
• If using canned softened beans the water in the can is enough, but if you're using dry beans then add 1/2 cup water to mixture. It is important to have a ratio of 2 cups rice to 2 1/2 cups water.
• It is important to use the water the beans were boiled in or the water that came in the canned beans. This gives the Congri the black-gray color that is typical of this dish.

Steps:

• Set a large saute pan over medium-high heat. Add the olive oil and half of the peeled and sliced apples. Cook, stirring constantly, until the apples are wilted and slightly caramelized, 5 to 6 minutes. Add the maple syrup, apple cider, and salt. Bring to a simmer, and then reduce the heat and cook until the apples start to fall apart and the texture becomes like applesauce, 6 to 8 minutes.
• Fold in the remaining raw apple slices so you have the crisp texture combined with the cooked apples. Fold together and set aside to cool before serving. Serve with fresh ricotta and popovers.

Steps:

• Bring juice, water and salt to a boil in medium saucepan.
• Add remaining ingredients; reduce heat to low. Cover; simmer 25-30 minutes or until liquid is absorbed.
• Remove ginger and cinnamon stick; discard.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.