Basmati Rice Pilaf With Caramelized Onions And Cranberries Recipes

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BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS



Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories     Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

  • Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
  • Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

CRANBERRY RICE WITH CARAMELIZED ONIONS



Cranberry Rice with Caramelized Onions image

Rice provides so many options to a creative cook-the stir-in ideas are endless. In this recipe, dried cranberries star. Their sweet-tart flavor accents my rice combination and gives a festive feel to everyday meals.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups chicken or vegetable broth
1/2 cup uncooked wild rice
1/2 cup uncooked brown rice
3 medium onions, cut into wedges
2 teaspoons brown sugar
3 tablespoons butter
1 cup dried cranberries
1/2 teaspoon grated orange zest

Steps:

  • In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.

Nutrition Facts : Calories 400 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 674mg sodium, Carbohydrate 74g carbohydrate (29g sugars, Fiber 6g fiber), Protein 8g protein.

BASMATI RICE PILAF



Basmati Rice Pilaf image

This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.

Provided by Carolyn Gratzer Cope

Categories     Sides

Time 25m

Number Of Ingredients 8

2 tablespoons (28 grams) butter
1 medium yellow onion, diced small
6 garlic cloves, chopped
1 cup (180 grams) basmati rice
2 1/2 cups (590 ml) chicken or vegetable stock (see note 1)
Fine sea salt and freshly ground pepper (see instructions)
Minced chives
Chopped almonds

Steps:

  • In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
  • Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
  • Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.

Nutrition Facts : Calories 176 calories, Carbohydrate 26.4 grams carbohydrates, Fat 6.4 grams fat, Fiber 1.4 grams fiber, Protein 3.3 grams protein

BASMATI RICE PILAF



Basmati Rice Pilaf image

Wonderful flavor and textured rice dish.

Provided by Carol Castellucci Miller

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

1 ½ cups chicken stock
1 tablespoon vegetable oil
¼ cup finely diced onion
1 bay leaf
1 cup uncooked basmati rice
salt to taste
1 tablespoon unsalted butter

Steps:

  • Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
  • Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
  • Stir basmati rice into onion mixture until rice is coated with oil.
  • Pour hot chicken stock into the rice mixture. Season with salt; stir.
  • Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
  • Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 40.4 g, Cholesterol 7.9 mg, Fat 6.9 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 2.5 g, Sodium 279.4 mg, Sugar 0.6 g

BASMATI RICE PILAF



Basmati Rice Pilaf image

Serve this fluffy, flavorful rice with our Tandoori-Style Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 4

2 teaspoons vegetable oil
1 small yellow onion, minced
1 1/2 cups basmati rice, rinsed and drained
Coarse salt and ground pepper

Steps:

  • In a medium pot, heat oil over medium. Add onion and cook, stirring frequently, until soft, 5 minutes. Add rice; cook, stirring, until rice is translucent at edges, 2 minutes.
  • Add 2 1/2 cups water and season with salt and pepper. Bring to a boil over high; cover, reduce heat to low, and simmer until rice is tender and liquid is absorbed, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 280 g, Fat 3 g, Fiber 1 g, Protein 5 g

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

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

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

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

CRANBERRY RICE WITH CARAMELIZED ONIONS



Cranberry Rice with Caramelized Onions image

Cranberry Rice with Caramelized Onions is a wonderful side dish that lets cranberries be the star of the show.

Categories     Recipes

Time 1h

Number Of Ingredients 8

2 1/2 cups chicken broth
1/2 cup uncooked wild rice mix
1/2 cup uncooked brown rice
3 medium onions, cut into wedges
3 tablespoons butter
2 teaspoons brown sugar
1 cup dried cranberries
1/2 teaspoon grated orange peel

Steps:

  • Bring chicken broth to a boil in a large saucepan. Add the wild rice mixture. Cover the saucepan and reduce the heat. Simmer for 10 minutes.
  • Add the brown rice, simmer and cover for 45-50 minutes. The rice is done when it's tender and the liquid is absorbed.
  • In a large skillet, melt the butter and add the brown sugar and onions. Cook until golden brown, stirring frequently.
  • Add the cranberries, grated orange peel, and rice mixture to the onions and heat through.

BASMATI RICE PILAF



Basmati Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups basmati rice
4 cups cold water
2 teaspoons whole cumin seeds
3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
1 teaspoon fennel seeds
1 cinnamon stick
12 black peppercorns
2 bay leaves
2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
1 large red onion, peeled and finely diced
Kosher salt

Steps:

  • To wash or not to wash rice? In the case of basmati, no matter what my preparation is, I always wash it. It cleans out any small particles and it also rids the rice of any starch on the grain. This starch makes the rice gummier when cooked.
  • Preheat the oven to 250 degrees F.
  • In a medium bowl, add the rice and 4 cups of cold water. Soak the rice for 1/2 hour.
  • In a small bowl, add the cumin seeds, cardamom, fennel seeds, cinnamon, black peppercorns, and bay leaves and stir to combine. Turn the mixture out onto a baking sheet and put it in the center of the oven to lightly toast the spices and awaken the flavors, about 2 to 3 minutes. Remove the baking sheet from the oven and allow the spices to cool.
  • Heat a medium saute pan over medium heat and add the butter and the onion. Season with salt and cook until the onions are translucent but not brown, about 3 to 5 minutes. Stir in the spices. Drain the rice but reserve the soaking water. Stir in the rice and cook until you hear the rice crackling, about 2 minutes. Gently stir in the reserved soaking water. Season with a generous portion of salt and bring the liquid to a simmer over medium heat.
  • Cook the rice over medium-low heat, uncovered and undisturbed, for about 8 minutes. Take a fork (so as not to damage the rice) and flake a few grains off to taste for doneness. It may need to be cooked another 2 to 4 minutes. Remove from the heat and allow the rice to "rest" (as you would a roast beef) for 10 minutes before "forking" it gently into a serving bowl. Stir in 3 tablespoons of butter, if desired, and serve.

RICE PILAF WITH CRANBERRIES



Rice Pilaf With Cranberries image

Provided by Food Network

Number Of Ingredients 1

No Ingredient Line

Steps:

  • Cook 1 1/4 cups wild rice blend in chicken broth with 1/2 cinnamon stick, as the label directs. Cook 1/2 minced onion in a skillet with 3 tablespoons butter, 5 minutes. Add 1/3 cup sliced almonds and cook 2 minutes. Add 1/3 cup dried cranberries and cook 2 more minutes. Toss with the rice. Top with chopped parsley.

BASMATI RICE PILAF WITH APPLES, SQUASH AND CRANBERRIES



Basmati Rice Pilaf With Apples, Squash and Cranberries image

A yummy side dish with lots of good flavors! This makes a great holiday dish or makes anyday special! This recipe is from Washington Post columnist Stephanie Witt Sedgwick.

Provided by Sharon123

Categories     Rice

Time 45m

Yield 6-8

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion (preferably a sweet variety such as Maui, Wall Walla or Vidalia, cut into small dice, about 1/2 cup)
4 ounces butternut squash, peeled and cut into 1/4- to 1/2-inch cubes (1 cup)
1 medium granny smith apple, peeled, cored, cut into 1/4- 1/2 inch cubes
1/3 cup dried sweetened cranberries, coarsely chopped
1/8 teaspoon salt
1 1/2 cups uncooked basmati rice, rinsed according to package directions
2 1/2 cups about vegetable broth (or water or chicken broth)

Steps:

  • Heat oil in a medium pot over medium-high heat. Add the onion and cook for 2 to 3 minutes, stirring, then add the squash, apple, cranberries and salt; stir to combine, and cook for 2 minutes.
  • Add the rice, stirring to coat evenly; then add the broth or water. Allow the liquid to come just to a boil, then reduce the heat to medium and cook for 5 minutes.
  • Cover and reduce the heat so the liquid is barely bubbling at the edges; cook for 5 to 10 minutes, until the rice is tender and all of the broth or water has been absorbed; use a fork to stir once halfway through cooking.
  • Turn off the heat; let the finished rice sit, covered, for 5 to 10 minutes.
  • Uncover, fluff with a fork and serve. Makes 6 to 8 servings.

Nutrition Facts : Calories 240.5, Fat 3.8, SaturatedFat 0.6, Sodium 53.5, Carbohydrate 48.7, Fiber 3.3, Sugar 8.8, Protein 4.1

BASMATI RICE PILAF



Basmati Rice Pilaf image

Make and share this Basmati Rice Pilaf recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3 -5 tablespoons butter or 3 -5 tablespoons margarine
1 large onion, chopped
1/2-3/4 cup slivered almonds
1 cup basmati rice
1 cup finely chopped carrot
1/2 cup currants (or to taste)
1 1/2 teaspoons finely minced orange rind
1/4 teaspoon cinnamon
black pepper
1/8 teaspoon red pepper flakes (use more for more spicy, or omit the pepper flakes)
1 3/4 cups good quality chicken broth
1/4 cup water
salt (optional)

Steps:

  • In a medium saucepan, melt butter.
  • Saute the onion and almonds over medium heat until onion is soft (not brown) and the almonds are golden.
  • Stir in rice; cook stirring for about 4 minutes to release flavor.
  • Stir in chopped carrot, currants, orange peel, cinnamon, black pepper and red pepper flakes.
  • Carefully stir in chicken broth and water into the rice mixture, stir slightly with a wooden spoon.
  • Bring to a boil, and reduce heat.
  • Cover the saucepan and simmer until all liquid is absorbed, and the rice is tender (about 20 minutes).
  • Season with salt.

BASMATI PILAF WITH CARAMELIZED ONIONS AND BROCCOLI



Basmati Pilaf with Caramelized Onions and Broccoli image

Number Of Ingredients 12

1 1/2 cups basmati rice, , sorted and washed in 3 to 4 changes of water
2 3/4 cups water
4 tablespoons peanut oil or melted ghee
6 to 8 green cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
6 to 8 whole cloves
3 to 4 small onions, cut in half lenghwise and thinly sliced
2 teaspoons sugar
1 teaspoon salt, or to taste
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 small head broccoli, cut into 1/2-inch florets, stems cut into 1/4-inch pieces

Steps:

  • 1. In a medium bowl, soak the rice in the water, about 30 minutes.2. Heat 3 tablespoons oil (or ghee) in a medium nonstick saucepan over medium-high heat and cook the cardamom pods, cinnamon, and cloves, stirring, about 30 seconds. Add the onions and cook, stirring, as needed, until golden, about 5 minutes. Sprinkle the sugar over the onions, reduce the heat to medium-low, and continue to cook until they are dark brown. With a slotted spatula, remove half the onions, drain them on paper towels (to make them crisp), and reserve for garnish.3. To the pan, add the rice, the water it was soaking in, and the salt and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Do not stir the rice while it is cooking. Remove from the heat and allow the rice to rest about 5 minutes.4. Meanwhile in a small saucepan, heat the remaining 1 tablespoon oil and add the cumin and mustard seeds they should splitter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the broccoli florets and stir about 2 minutes. Transfer the rice to a serving platter and lightly mix in the broccoli, with some of it visible as a garnish, top with the reserved onions, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS



Spiced Basmati Rice with Lentils and Caramelized Onions image

Categories     Onion     Rice     Side     Bake     Sauté     Vegetarian     Diwali     Spice     Lentil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 tablespoon butter
4 cups sliced onions
1/2 cup dried lentils
2 1/2 cups water
3 whole cardamom pods
2 whole allspice
1 bay leaf
1 teaspoon salt
1 cup basmati rice* or long-grain white rice
*Available at Indian markets and many supermarkets.

Steps:

  • Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
  • Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
  • Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
  • Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
  • Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

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2021-11-08 Bring the wild rice and chicken stock to a boil and reduce heat. Cover and simmer 30 minutes over low to medium heat, stirring infrequently. Add 1½ cups white rice, stir well to combine, cover and simmer until both rice grains are tender, about another 15 -20 minutes. By this time the liquid is almost all absorbed.
From thetinyfairy.com


RICE PILAF WITH CARAMELIZED ONION RECIPE - FOOD NEWS
Instructions In a small bowl, combine the saffron threads with the hot water. Leave to infuse for about 15 minutes or so. In a medium skillet set over medium heat, add one tablespoon of olive oil and the onion. Give a good stir and cook long enough to brown the onion. Probably about 5 …
From foodnewsnews.com


BEST CARAMELIZED ONION AND CRANBERRY RICE RECIPES - FOOD …
2015-12-02 In a large skillet, heat oil over medium heat and cook onions and garlic for about 12 minutes or until golden. Stir in vinegar and sugar; cook, stirring for 5 …
From foodnetwork.ca


ONION RICE PILAF RECIPE | MYRECIPES
Sauté onion in hot oil in an ovenproof saucepan 5 minutes. Add minced garlic, rice, and vermicelli; sauté 2 minutes, stirring constantly. Stir in broth, salt, and pepper. Advertisement. Step 2. Bake, covered, at 350° for 25 minutes or until liquid is absorbed. Let stand 5 minutes.
From myrecipes.com


CARAMELIZED ONION AND ALMOND RICE PILAF - JULIA'S CUISINE
2016-01-27 Instructions. In a small bowl, combine the saffron threads with the hot water. Leave to infuse for about 15 minutes or so. In a medium skillet set over medium heat, add one tablespoon of olive oil and the onion. Give a good stir and cook long enough to brown the onion. Probably about 5 minutes.
From juliascuisine.com


BAKED BASMATI RICE PILAF | SILK ROAD RECIPES
2021-03-31 Scatter on bottom of large casserole dish (8x12"). Break the cinnamon stick into two pieces and add to the pan. Drizzle the oil over and bake for 15 minutes. Bring the chicken stock or water to a boil in a saucepan. Remove pan from oven. Add the raisins, cherries, pine nuts, zaatar, salt, pepper and rice.
From silkroadrecipes.com


RICE WITH CARAMELIZED ONIONS (ARROZ CON CEBOLLA AL CARAMELO)
2009-05-21 Instructions. In a medium pot, heat the olive oil over medium heat. Add the onions, sugar and garlic and cook about 5 minutes or until golden brown. Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute. Add the broth and salt bring to a boil, stir and decrease the heat to low. Cover and cook for about 20 minutes or until ...
From mycolombianrecipes.com


BASMATI RICE PILAF (HOW TO COOK BASMATI RICE) - A BEAUTIFUL PLATE
2020-02-07 Once the rice comes to boil, cover with a tightly fitted lid and cook for exactly 10 minutes. Remove from the heat, remove the lid, drape a kitchen towel over the top to absorb the steam, and cover with the lid. Allow the rice to sit off the heat for an additional 15 minutes. Fluff with a fork, season with additional salt if necessary, and serve.
From abeautifulplate.com


CARAMELIZED ONION & MUSHROOM RICE PILAF (ONE POT) - KIM THE …
2021-11-20 In a medium saucepan or pot with a lid, heat olive oil on medium.Add the onion and stir to coat in the oil. Cover with lid and reduce heat to medium low. Continue to cook onions, stirring occasionally until they caramelize (about 40 minutes).
From kimthefoodie.com


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