Middle Eastern Rice With Raisins Recipes

MIDDLE EASTERN RICE WITH RAISINS

Steps:

• Heat olive oil in a pan. Add in 2 tablespoons of pine nuts and onions. Cook until onions become translucent.
• Add in rice, salt, sugar, cinnamon, allspice and raisins. Cook for 5 minutes stirring occasionally.
• Pour 1 and 1/2 cups hot water and let it cook covered over medium heat until it boils.
• Bring the heat to the lowest when it starts to boil and let it simmer until the rice is soft and all the water is gone.
• When there isn't any water left in the pan, remove from the heat. Uncover, put a paper towel on the top and put the lid back. Let it sit for about 15 minutes. Uncover and add parsley. Give it a gentle stir.
• For the optional topping, put pine nuts in a pan in a single layer without adding oil. Toast until golden brown.
• Serve the rice with toasted pine nuts on the top.

MIDDLE EASTERN RAISIN RICE

Steps:

• Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
• Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
• Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.

CINNAMON BASMATI RICE WITH GOLDEN RAISINS

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

MIDDLE EASTERN RICE AND LENTILS

Steps:

• In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
• Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
• Cook until rice and lentils are almost tender, about 10 to 15 minutes.
• Stir in the bell pepper and peas.
• Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
• Let stand 5 minutes before serving.
• I sometimes use this rice to make stuffed peppers.
• I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
• I also use leftover rice to make veggie burgers.
• Enjoy!
• For Vegetarian/Vegan do not use chicken broth.