Pumpkinalmondpilaurice Recipes

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ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

23 PERFECT PUMPKIN RECIPE COLLECTION



23 Perfect Pumpkin Recipe Collection image

Transform your pumpkin into a dish to remember with these 23 perfect recipes. From pumpkin pancakes to pumpkin mousse, these recipes aim to please.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 23

Pumpkin Cinnamon Rolls
Pumpkin Pancakes
Pumpkin Roll
Pumpkin Pie
Pumpkin French Toast
Pumpkin Bread
Pumpkin Cheesecake
Pumpkin Spice Cookies
Pumpkin and Cream Cheese Muffins
Pumpkin Spice Waffles
Pumpkin Cake with Cream Cheese Frosting
Pumpkin Trifle
Pumpkin Mousse
Pumpkin Flan
Pumpkin Bread Pudding
Pumpkin Tiramisu
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cookies with Brown Butter Icing
Pumpkin Butter
Pumpkin Scones
Pumpkin Bars
Pumpkin Whoopie Pies
Pumpkin Spice Latte

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

RICE PILAF WITH PUMPKIN, CURRANTS AND PINE NUTS



Rice Pilaf With Pumpkin, Currants and Pine Nuts image

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

3 tablespoons extra-virgin olive oil
2 cups pumpkin or hard squash, such as butternut, cut into 1/2-inch chunks
Kosher salt
1 medium onion, diced
1/4 cup pine nuts
1/2 cup currants
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
2 cups Bomba, Arborio or long-grain white rice, rinsed well and drained
3 cups hot chicken broth or water
4 tablespoons unsalted butter, cut into chunks

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.

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