GOLDEN PILAF WITH SIZZLING MERGUEZ
Merguez sausages add some mild spice to this baked basmati rice dish with nuts and mint, but leave them off if you want to make it vegetarian
Provided by Jane Hornby
Categories Starter
Time 50m
Yield Serves 6-8 as a starter
Number Of Ingredients 14
Steps:
- Heat oven to 220C/200C fan/gas 7. Toss the squash, a quarter of the sliced onions and the oil in a large roasting tin, season, then roast for 20 mins.
- Meanwhile, melt the butter in a large pan and add the rest of the onions, plus some seasoning. Gently cook for 15 mins until tender and turning gold.
- Add the cinnamon and nutmeg to the onions. Toast for 1 min, then add the tomato paste and rice, and sizzle for a few mins. Pour in the stock and bring to the boil. stir the rice, then cover and simmer for 10 mins. Take the pan off the heat and set aside for 10 mins more to let the rice become fluffy and light.
- Toss the squash and onions, then return to the oven for 20 mins. Put the merguez into the oven in a separate tin and roast for 20 mins. The squash will be tender by this point, and the onions very crisp (verging on burnt - in a good way!).
- When ready to serve, slice the sausages on an angle. Toss the squash, onions, sausage, mint and pistachios through the rice and serve with the sauce and a dollop of yogurt.
Nutrition Facts : Calories 532 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
GOLDEN PILAF
A sprinkling of herbs, spices, and raisins can turn plain rice into a stellar side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
- Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.
RICE PILAF WITH CINNAMON AND GOLDEN RAISINS
This is an adaptation on a recipe that was emailed to me. The original recipe was from The New Family Cookbook for People with Diabetes. It goes well with Recipe #111818.
Provided by PaulaG
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy saucepan, warm the olive oil.
- When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
- Stir in the broth, turmeric, cinnamon and salt.
- Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
- The last 5 minutes, stir in the raisins.
- Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.
Nutrition Facts : Calories 190.5, Fat 3.5, SaturatedFat 0.7, Cholesterol 2.4, Sodium 313.6, Carbohydrate 35.3, Fiber 2, Sugar 7.1, Protein 5
HOMEMADE MERGUEZ
Provided by Melissa Clark
Categories dinner, main course
Time 15m
Yield About 1 pound of sausages
Number Of Ingredients 11
Steps:
- In a small skillet over medium-low heat, toast cumin, coriander and fennel seeds until fragrant, 1 to 2 minutes. Transfer warm spices to a spice grinder and grind well, or use a mortar and pestle and pound seeds.
- In a large bowl, combine all ingredients and mix well. Form lamb mixture into desired shape (1-inch-thick by 5-inch-long cigars make nice merguez, but fatter cylinders or patties will also work). Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over. Serve with more cilantro and harissa on the side, if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 185 milligrams, Sugar 0 grams
RICE PILAF WITH GOLDEN RAISINS
Provided by Pierre Franey
Categories dinner, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
- Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
- Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 2 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 389 milligrams, Sugar 6 grams, TransFat 0 grams
MERGUEZ LAMB PATTIES WITH GOLDEN RAISIN COUSCOUS
Provided by Andrea Albin
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Toast fennel seeds in a small heavy skillet over medium heat until fragrant and a shade darker, about 1 minute. Grind to a fine powder in grinder.
- Mix together lamb, garlic, harissa, spices (including fennel), and 1/2 teaspoon salt thoroughly with your hands (do not overmix). Form into 4 oval patties (about 3/4 inch thick).
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook patties, turning once, about 9 minutes total for medium-rare.
- While patties cook, bring broth, raisins, and 1/4 teaspoon salt to a boil in a 2-quart heavy saucepan, then stir in couscous. Let stand off heat, covered, 5 minutes. Fluff with a fork; stir in cilantro, zest, and salt to taste.
- Serve patties on couscous.
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