Brown Basmati Rice With Apples And Raisins Recipes

Steps:

• Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
• In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
• Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
• Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
• Season with salt to taste.

Steps:

• Cook the rice as the label directs. Spread out on a baking sheet and let cool completely. Soak the raisins in the lemon juice in a cup, 10 minutes. Meanwhile, toss the rice with the chervil, basil, parsley, cilantro and carrot in a large bowl. Chop the pea shoots, reserving some whole for garnish, and add to the bowl. Drain the raisins, straining the lemon juice into a separate bowl. Add the vinegar, lemon zest, sugar, 1/4 teaspoon salt, and pepper to taste to the lemon juice. Whisk in the olive oil. Add to the rice mixture along with the raisins and toss. Season with salt and pepper. Top with the reserved pea shoots.
• Photograph by Jonny Valiant

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.

Steps:

• In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.

Steps:

• Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

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.

Steps:

• Rinse the rice in cold running water and drain.
• Bring a small pot of water to the boil. Add the raisins and cook until plump, about 3 minutes. Drain and reserve the raisins.
• In a medium-sized saucepan, heat the butter until foamy. Add the shallots and bay leaf and saute over medium heat until translucent. Add the rice and raisins to the shallots and stir gently.
• Add 1 1/2 cups of water, cover and bring the mixture to a simmer.
• Stir and reduce the heat to medium-low. Simmer gently until all of the water is absorbed, about 20 to 25 mintues.

Steps:

• Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant.
• Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture.
• Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes.
• Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Steps:

• Rinse rice under running water until water is clear.
• In large bowl, cover rice with water; soak for 1 hour, drain.
• Add salt to large pot of boiling water; add rice.
• Cover and simmer until tender, 6 to 8 minutes.
• Drain, reserving 1 cup (250 mL) cooking liquid; set liquid aside.
• Pour rice into large Dutch oven.
• In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat.
• Add sugar; stir until dissolved.
• Add reserved cooking liquid; bring to boil.
• Slowly pour over rice, stirring to coat.
• Stir in cardamom, cinnamon, cumin and pepper.
• Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes. Reduce heat to 200°F (100°C); bake, covered, for 1 hour.
• Spoon into serving dish, mounding attractively.
• Meanwhile, peel and cut carrots into very thin strips or grate coarsely.
• In skillet, heat remaining oil over medium-high heat; saute carrots and raisins until tender, about 2 minutes.
• Spoon over rice.