Basmati And Wild Rice Pilaf With Roasted Nuts Recipes

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

NUTTY BASMATI PILAF

Steps:

• Wash rice in a sieve under cold running water until water runs mostly clear.
• Place rice in a bowl with fresh cold water, and let sit 30 minutes.
• Drain well.
• Heat oil in a larger sauté pan, and lightly sauté the onion and garlic until translucent, about 5 minutes.
• Add the rice, cumin seeds, coriander, cardamom and bay leaf.
• Toss rice to coat well with the seasonings, and lightly sauté 2 minutes.
• Add broth, and season with salt and pepper.
• Bring to a boil, cover and reduce heat to low, and cook 10 minutes.
• (Do not lift lid.) Remove from heat and allow to sit 5 minutes before lifting lid.
• Add nuts and toss to combine.
• Garnish with fresh chopped cilantro.
• For Vegetarians use the vegetable broth.

SUPER DELICIOUS AMAZING BROWN BASMATI AND WILD RICE

Steps:

• Pour almonds or pistachios into a large bowl. Sprinkle on spices. I usually add more cumin than anything, followed by cardamom, and just a little ginger. Sprinkle salt in also (this is the only thing getting salt, so put enough for the whole batch of rice also). Pour about 4 T of olive oil on top and stir so all the nuts are covered. You can do this in advance if you'd like so the flavors have time to combine.
• In a large pot with a tight fitting lid, bring 8 cups of water to a boil.
• Pour all 2 cups of rice into a fine strainer and wash it for 30 seconds with warm water.
• Pour rice into boiling water and stir once (the only time you will stir).
• Let it boil for 30 minutes uncovered.
• After 30 minutes pour it back into the strainer, but only for maybe 10 seconds because it still needs some moisture for the next step.
• Pour rice back into pot, put the lid on it, and put it on the turned off burner.
• Let it steam for 10 minutes.
• While you wait, cut up the onion. Heat up another pan and add the onions, garlic, and the nut and spice mixture.
• Saute on medium high heat until the onions are transparent and the nuts are starting to turn brown in places.
• Add to the finished rice.
• If you want to make this an entire meal, cook 1/2 cup each lentils and mushrooms, season the mushrooms the same as the nuts and add into the rice.

BASMATI AND WILD RICE PILAF WITH ROASTED NUTS

Steps:

• 1. Place the wild rice in a medium saucepan, add 1 1\4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook until the all the water is absorbed and the rice is soft, about 40 minutes.2. Meanwhile, in a medium bowl, soak the basmati rice in the remaining 2 cups water about 30 minutes. In a small skillet, dry-roast the peanuts, almonds, and sesame seeds, roasting each separately because they cook at different rates. Then, mix them all together and save for garnish.3. Heat the oil in a large saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the cinnamon, cardamom pods, and red chili peppers and cook, stirring about 1 minute.4. Add the bay leaves and the garlic and cook, stirring, another minute. Add the cooked wild rice, the basmati rice, plus all the water it was soaking in, and the salt and bring to a boil over high heat. Reduce the heat to lowest heat setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until the rice is done, 10 to 15 minutes. (Do not stir the rice while it cooks.) Let the rice rest about 5 minutes. Transfer to a serving platter, gently mix in the roasted nuts and sesame seeds, with some of them visible as a garnish, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.