Mixed Rice Pilaf With Dried Cherries Apricots And Cinnamon Recipes

RICE PILAF WITH CRANBERRIES

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.

MIXED RICE PILAF WITH DRIED CHERRIES, APRICOTS AND CINNAMON

Steps:

• In a large, wide saucepan over low heat, melt the butter. Add the onion and saute, stirring until golden, about 5 mins. Add the curry powder and stir to blend. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest. Cook stirring for 2 mins. Add the stock, aprictos and cherries and increase the heat to high. Bring to a boil stirring once. Cover, reduce the heat to med-low and cook until the stock is absorbed and the rice is tender, about 55 mins. Remove from heat and let stand covered for 10 mins. Meanwhile in small dry fry pan over med-low heat, toast the almonds, stirring constantly until golden about 3 mins. Remove from heat. Spoon pilaf into a warmed serving bowl, discarding the cinnamon stick and orange zest. Sprinkle with the toasted almonds and additional orange zest. Serve immediately.

RICE PILAF WITH DRIED CHERRIES AND ALMONDS

Steps:

• 1.Cook and stir almonds in large nonstick skillet over medium heat until lightly browned. Remove from skillet; cool.
• 2.Melt margarine in skillet over low heat. Add rice and onion; cook and stir until rice is lightly browned. Add broth and water. Bring to a boil over high heat; reduce heat to low. Simmer, covered, 15 minutes.
• 3.Stir in almonds and cherries. Simmer 5 minutes or until liquid is absorbed and rice is tender.

CURRIED BASMATI RICE AND APPLE PILAF

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.