CRANBERRY-MARINATED RACK OF LAMB WITH ALMOND WILD RICE
This recipe is easy to execute but the result, when properly presented, is fancy enough to impress any dinner guest who enjoys rack of lamb. I suggest serving this dish with fresh green beans, steamed al dente and a bottle of wine, consistent with the one in the ingredients you selected when preparing the recipe.
Provided by GREG IN SAN DIEGO
Categories Lamb/Sheep
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
- Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
- Cover and marinate 2-3 hours or overnight.
- Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
- Place marinade in saucepan and bring to a boil.
- Reduce heat and simmer until reduced to a thin glaze.
- Discard rosemary. Keep glaze warm.
- For the Almond Wild Rice:.
- Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
- Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
- Return to a simmer and cook for 10 more minutes or until tender.
- Keep warm.
- Just before serving, toss through the almonds, oregano, orange juice and zest.
- While rice is cooking, preheat oven to 400°F Heat oil in large pan and sear lamb on all sides to brown.
- Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
- Allow to rest for a few minutes before slicing into individual chops.
- Toss rice through almonds, oregano, juice and zest.
- Spoon sauce over lamb and serve with rice and steamed green beans.
Nutrition Facts : Calories 225.5, Fat 8.7, SaturatedFat 1, Sodium 4.5, Carbohydrate 26.6, Fiber 3.3, Sugar 6.5, Protein 4.9
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.
ALMOND WILD RICE
Steps:
- In a saucepan, bring pineapple juice, broth, orange juice and butter to a boil. Stir in rice and seasoning packet. Bring to a boil.
- Cover tightly and reduce heat to medium-low to low. Simmer until all liquid is absorbed, about 25 minutes.
- Fluff rice with a fork, stir in almonds and serve.
ALMOND WILD RICE
Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.
Nutrition Facts : Calories 305 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 645mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
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
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