Seared Steaks With Bourbon Thyme Pan Sauce Rice Pilaf With Cranberries And Almonds Recipes

PAN-SEARED SOLE WITH A WHITE WINE MUSTARD SAUCE AND ZUCCHINI FRITTERS AND RICE ALMANDINE WITH CRANBERRIES

Pan-Seared Sole with a White Wine Mustard Sauce and Zucchini Fritters and Rice Almandine with Cranberries image

Provided by Food Network

Time 1h10m

Yield 3 servings

Number Of Ingredients 20

Ingredients

3 sole fillets
Salt and pepper
Olive oil, for sauteing
White Wine Mustard Sauce, recipe follows
Green olives, chopped
Zucchini Fritters, recipe follows
Rice Almandine, recipe follows
1 cup white wine
1 cup yellow mustard
1 cup heavy cream
3 zucchini
Salt
1 egg, beaten
1/2 cup Italian bread crumbs
1 clove garlic, minced
Vegetable oil, for sauteing
1 cup long grain rice
1/8 cup dried cranberries
1/4 cup slivered almonds
1 tablespoon butter

Steps:

Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.

RICE PILAF WITH CRANBERRIES

Rice Pilaf With Cranberries image

Provided by Food Network

Number Of Ingredients 1

Ingredients

No Ingredient Line

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.

RICE PILAF WITH CRANBERRIES AND ALMONDS

Rice Pilaf With Cranberries and Almonds image

Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.

Provided by Stoblogger

Categories < 30 Mins

Time 20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups reduced-sodium chicken broth
2 cups instant brown rice
1/2 cup slivered almonds, lightly toasted
1/2 cup dried cranberries
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons fresh parsley leaves, chopped fresh (optional)

Steps:

In a medium saucepan, bring chicken broth to a boil.
Add rice, almonds, cranberries and herb seasoning.
Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
Remove from heat, stir in parsley and season with salt and pepper to taste if desired.

Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9

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