Middleeasternraisinrice Recipes

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MIDDLE EASTERN RAISIN RICE



Middle Eastern Raisin Rice image

Make and share this Middle Eastern Raisin Rice recipe from Food.com.

Provided by Sahtein

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups long grain white rice
4 cups water, approximately
1/4 cup golden raisin
1/4-1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1/8 cup olive oil
1/2 teaspoon saffron (optional)
plain yogurt, for serving

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.

MIDDLE EASTERN RICE WITH RAISINS



Middle Eastern Rice With Raisins image

Rice cooked in olive oil with onions and enriched with pine nuts, currants/raisins and allspice, cinnamon and black pepper.

Provided by Zerrin & Yusuf

Categories     Sides

Time 35m

Yield 4

Number Of Ingredients 13

3 tablespoons olive oil
2 tablespoons pine nuts
1 small onion, chopped
1 cup rice, rinsed well
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons currants/raisins
1 and 1/2 cups hot water
1/4 cup parsley
1-2 tablespoons pine nuts

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.

Nutrition Facts : ServingSize 1 bowl, Calories 275 calories, Sugar 3.1 g, Sodium 590.8 mg, Fat 11.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 39.6 g, Fiber 1.9 g, Protein 3.8 g, Cholesterol 0 mg

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