PILAF WITH PEAS AND RAISINS
The raisins will plump up sweet and full of the flavors, the cashews will give crunch and the peas will lend additional color and sweetness. One of my favorites from Yamunda Devi's "The Art of Indian Vegetarian Cooking". Not being a vegetarian I think it is great with a chicken curry and a mixed salad.
Provided by Inge 1505
Categories Rice
Time 55m
Yield 3 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: This yields a firm textured rice, if you prefer your rice soft add 1 1/2 cups water.
- Wash and drain the rice. Start defrosting peas. Preheat oven to 325°F.
- Heat the oil in a small pot over medium heat. When hot add cashews and fry for 3-5 minutes until golden brown, stirring frequently. Remove with a slotted spoon and drain on paper towels. Cashews will darken a few shades while cooling.
- Raise heat to medium hot, add cumin, chili and ginger to the oil, stir-fry 30 seconds. Add rice and stir-fry another 2 minutes until hot.
- Add water, raisins, salt, turmeric, garam masala and herbs. Bring to a boil. Fill into an oven-proof dish, cover tightly and put in middle of the oven for 25 minutes.
- After 20 minutes sprinkle defrosted peas on top and recover quickly. Bake another 5 minutes. Carefully fluff rice with a fork, mixing peas in .
- Serve immediately sprinkled with the cashews or re-cover, turn off heat and keep hot in oven for 10 -60 minutes until rest of dinner is ready.
Nutrition Facts : Calories 352.4, Fat 13.7, SaturatedFat 2.3, Sodium 476.1, Carbohydrate 52, Fiber 2.6, Sugar 7.7, Protein 6.4
CARROT RAISIN PILAF
"The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch," relates Lauretta Musser of Apollo, Pennsylvania. "A hint of curry boosts the flavor, too."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving.
Nutrition Facts : Calories 243 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 733mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
RICE PILAF WITH RAISINS AND VEGGIES
Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavor, so give it a try even if you aren't a curry fan.
Provided by Jacqueline
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
- Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
- Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
- Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
- Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Nutrition Facts : Calories 268.4 calories, Carbohydrate 50.5 g, Cholesterol 2.5 mg, Fat 5.2 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 0.8 g, Sodium 701.5 mg, Sugar 8.9 g
RICE PILAF WITH LAMB, CARROTS, AND RAISINS
Provided by Sher Dil Qader
Categories Lamb Rice Vegetable Braise Dinner Raisin Meat Lamb Shank Root Vegetable Carrot Fall Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 (main course) servings
Number Of Ingredients 8
Steps:
- Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
- While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
- Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
- Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
RICE, RAISIN, AND HERB PILAF
Categories Herb Nut Rice Side Quick & Easy Dried Fruit Raisin Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
PECAN RICE PILAF
This is one of my stand-by side dishes, which can complement most meat and meatless entrees. It is special enough for company and quick enough for weeknights.-Jacqueline Oglesby, Spruce Pine, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute pecans in 2 tablespoons butter until toasted; remove from the pan and set aside., In the same pan, saute onion in remaining butter until tender. Add rice; cook and stir until rice is lightly browned, 3-4 minutes. Stir in the broth, 2 tablespoons parsley, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add carrots; simmer until rice is tender, 3-5 minutes longer. Stir in toasted pecans and remaining parsley. Fluff with a fork. Freeze option: Reserving pecans for later, freeze cooled pilaf in a freezer container. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish, adding 2-3 tablespoons water to moisten, until heated through. Toast pecans; add to pilaf.
Nutrition Facts : Calories 313 calories, Fat 16g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
RICE PILAF WITH PEAS AND PINE NUTS
Categories Nut Rice Side Quick & Easy High Fiber Pine Nut Pea Bon Appétit Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 7
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.
ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS
This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.
Provided by Tara Parker-Pope
Time 45m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
- Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
- Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
- Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
- Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams
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