BASMATI RICE SALAD
Steps:
- Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.
BASMATI RICE SALAD WITH CURRANTS AND NUTS RECIPE - (3.8/5)
Provided by Dunjab
Number Of Ingredients 13
Steps:
- Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve. Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1AaqyxMrH
RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS
Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.
Provided by David Tanis
Categories easy, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
- Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
- Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.
BASMATI RICE SALAD WITH CURRANTS AND NUTS
Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher
Yield Serves 6 to 8 as a side-dish or 4 as a main-course
Number Of Ingredients 12
Steps:
- Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
- Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.
BASMATI AND WILD RICE SALAD
This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!
Provided by Grace Lynn
Categories Rice
Time 2h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
- Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
- Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
- Let sit for 1 hour.
- Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
- Discard the ginger.
- To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
- Add the oil and season with salt and pepper.
- To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
- Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
- Adjust the seasoning.
- Serve at room temperature.
Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4
SWEET CORN AND BASMATI RICE SALAD
Categories Salad Rice Side Sauté Fourth of July Picnic Vegetarian Buffet Pecan Corn Summer Healthy Vegan Watercress Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar and mustard in large bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.
- Using large sharp knife, cut corn kernels from cobs. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add green onions; sauté 30 seconds. Add corn; sauté until corn is crisp-tender, about 5 minutes. Season with salt and pepper. (Vinaigrette and corn mixture can be prepared 1 day ahead. Cover separately; chill. Rewarm corn mixture over medium heat and rewhisk vinaigrette before using.)
- Bring 2 1/4 cups water to boil in heavy medium saucepan. Rinse rice in strainer. Add rice and § teaspoon salt to boiling water. Reduce heat to low. Cover and cook until water is absorbed and rice is tender (do not stir), about 20 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.
- Mix rice, corn mixture and pecans in large bowl. Mix in vinaigrette and watercress. Season with salt and pepper. Serve warm or at room temperature.
- *Available at Indian markets and many supermarkets.
BASMATI RICE WITH RAISINS, NUTS AND PEAS
Categories Rice Side Sauté Vegetarian Wheat/Gluten-Free Raisin Almond Cashew Pea Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 17
Steps:
- Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain.
- Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes.
- Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes.
- Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.
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BASMATI RICE PILAF WITH DRIED FRUIT AND ALMONDS
From onceuponachef.com
Cuisine Indian, Middle EasternTotal Time 35 minsCategory Vegetables & SidesCalories 378 per serving
- Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
- Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.
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