RICE PILAF WITH ALMONDS AND DRIED PEARS
To make your own herbes de Provence mixture, combine more-or-less-equal amounts of dried lavender, summer savory, marjoram, rosemary, and thyme.
Provided by Martha Stewart
Categories Rice Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spread almonds on a baking sheet. Toast in the oven until almonds just begin to smell fragrant, about 10 minutes. Transfer pan from oven. Using a sharp knife, coarsely chop almonds, and set aside.
- Fill a medium saucepan with water, and bring to a rolling boil. Add wild rice, and reduce heat. Let simmer until rice is tender but not split, about 45 minutes. Drain, and set aside.
- Meanwhile, melt butter in a medium saucepan with a tight-fitting lid. Add chopped onion; cook until translucent, about 3 minutes. Stir in herbes de Provence and celery. Season mixture with 1 teaspoon salt and 1/2 teaspoon pepper; cook mixture a few minutes more. Stir in white rice, and cook, stirring, until rice just starts to turn translucent, 3 to 4 minutes. Add 1 1/2 cups cold water; bring to a boil. Reduce heat, cover, and simmer about 20 minutes.
- Remove from heat; transfer rice pilaf to a bowl. Add reserved almonds, wild rice, dried pears, and chopped parsley. Toss to combine.
ALMOND RICE PILAF
Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."
Provided by Taste of Home
Categories Side Dishes
Time 13m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
DELICIOUS ALMOND RICE PILAF
A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
RICE PILAF WITH DRIED CHERRIES AND ALMONDS
This recipe was a suggestion as a filler to a Fondue Party. It was amazing! Add chicken and it's a complete meal.
Provided by Queena Frye
Categories One Dish Meal
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
- 2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
- 3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 46.8, Fat 4.2, SaturatedFat 0.5, Sodium 23.1, Carbohydrate 1.8, Fiber 0.7, Sugar 0.6, Protein 1.1
SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS
Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes about 7 cups
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.
RICE PILAF WITH PISTACHIOS AND ALMONDS
This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.
Provided by Martha Rose Shulman
Categories side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
- Heat water or stock to a bare simmer in a saucepan or in microwave.
- Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
- Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
- Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
- Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.
Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
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