RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS
A well-made rice pilaf may be prepared in advance and reheated, covered, in a medium-hot oven. In Turkey, short-grain Bomba rice is preferred, but you may substitute Arborio, or long-grained white rice if you wish. Be sure to rinse the rice well, which will help the grains to remain separate, not clumped together.
Provided by David Tanis
Categories dinner, weekday, grains and rice, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Warm olive oil in a heavy-bottomed pot with a lid or Dutch oven over medium-high heat. Add pumpkin, season with salt, and cook, stirring, until pumpkin begins to brown, 5 to 8 minutes. Remove and set aside, leaving oil in pot.
- Add onion and cook, stirring, until quite brown, about 5 minutes. Add pine nuts and let them brown a bit. Add currants, pepper, allspice and cinnamon.
- Stir in the rice and cook for 2 minutes more, making sure rice is well coated with oil. Add broth or water and 1 1/2 teaspoons kosher salt and bring to a boil.
- Reduce heat to a bare simmer. Taste broth and adjust for salt - it should be quite well seasoned. Add reserved pumpkin, cover with a lid, and cook over very low heat until all liquid is absorbed, about 20 minutes. Turn off heat, and let rice steam with lid on for 10 to 15 minutes. Add butter and fluff rice gently with two wooden spoons.
DELICIOUS ALMOND RICE PILAF
A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.
Provided by DHANO923
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g
PUMPKIN AND SAFFRON JASMINE RICE PILAF
Steps:
- Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.
- Place the pumpkin in a food processor with 1 1/2 cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)
- Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.
- Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.
- Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 5 grams
ALMOND RICE PILAF
A versatile side dish that goes great with any meal.
Provided by Paula Deen
Categories comfort food family
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.
ALMOND RICE PILAF (INSTANT RICE)
I never use Instant Rice but this recipe caught my eye - So simple. This dish goes nicely with a beef Fondue. Recipe originally from Soup Central
Provided by Bergy
Categories Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Saute the onions in the butter until the onion Is translucent, apprx 7 minutes Add broth; bring to a boil.
- Stir in Instant rice, cover and let stand 5-8 minutes.
- Stir in the browned Almonds& Serve.
SCENTED RICE IN BAKED PUMPKIN
This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste-it's impossible to go wrong! -Lynn Heisel, Jackson, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes., Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry, cinnamon and, if desired, cardamom., Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining wedges; top with rice mixture.
Nutrition Facts : Calories 389 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 5g fiber), Protein 7g protein.
ALMOND RICE PILAF
Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."
Provided by Taste of Home
Categories Side Dishes
Time 13m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
CRISP RICE-ALMOND PIECRUST
The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 10m
Yield Makes enough for one 9-inch pie
Number Of Ingredients 5
Steps:
- Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.
PUMPKIN & ALMOND PILAU (RICE)
Make and share this Pumpkin & Almond Pilau (Rice) recipe from Food.com.
Provided by Wendys Kitchen
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a saucepan until hot but not smoking.
- Add everything except the rice and stock and stir-fry over moderate heat, without browning, until the onion is soft.
- Add the rice and mix well. Add the stock, mix well and bring to the boil.
- Cover tightly, turn the heat to the lowest setting (or if your stove is electric, put a heat-diffusing mat under the saucepan and turn the heat to low) and cook 25 minutes.
- Do not uncover for any reason during this time.Uncover and gently mix well so that everything is evenly distributed.
- Pile the pilau onto a serving dish and scatter extra roasted almonds on top.
Nutrition Facts : Calories 672.1, Fat 28, SaturatedFat 3.7, Cholesterol 5.4, Sodium 906.4, Carbohydrate 90.8, Fiber 6.7, Sugar 7.2, Protein 16.9
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- Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
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