BASMATI RICE PILAF WITH APRICOTS
Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
- Game Plan: Toast the nuts while the rice cooks.
DRIED APRICOT PINE NUT PILAF
Make and share this Dried Apricot Pine Nut Pilaf recipe from Food.com.
Provided by sugarpea
Categories White Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan, add onions and cook over moderately low heat, stirring, until it is softened; add rice and continue cooking and stirring for one minute.
- Add salt, water and broth; bring to a boil, cover, reduce heat to simmer and cook 18-20 minutes or until liquid is absorbed.
- Add the apricots, fluff the rice with a fork and let stand, covered, off the heat for 5 minutes.
- Stir in pine nuts, parsley and salt and pepper to taste.
Nutrition Facts : Calories 315.7, Fat 10.6, SaturatedFat 1.4, Sodium 487.1, Carbohydrate 49.3, Fiber 2.6, Sugar 8, Protein 6.3
APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
MOROCCAN RICE WITH APRICOTS AND PINE NUTS
Make and share this Moroccan Rice With Apricots and Pine Nuts recipe from Food.com.
Provided by ratherbeswimmin
Categories White Rice
Time 57m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the apricots in a heatproof bowl; cover them with boiling water and set aside to soften, about 30 minutes.
- Chop and set aside.
- Heat the oil in a skillet over medium heat; add in the pine nuts, stirring for 2 minutes, or until lightly browned.
- Add in the scallions, rice, reserved apricots, parsley, salt, saffron, cayenne, cardamom, and cumin.
- Cook, stirring until well mixed and heated through, about 10 minutes; taste and adjust seasonings.
- Serve.
Nutrition Facts : Calories 401, Fat 15.6, SaturatedFat 1.2, Sodium 295.9, Carbohydrate 60.1, Fiber 2.7, Sugar 9.6, Protein 7.1
BULGUR PILAF WITH DRIED FRUIT AND NUTS
Provided by Martha Rose Shulman
Categories breakfast, easy, weekday, main course
Time 40m
Yield Serves six
Number Of Ingredients 9
Steps:
- Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
- Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
- Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 134 milligrams, Sugar 8 grams, TransFat 0 grams
BULGUR, APRICOT, AND PINE NUT DRESSING
Sweet and sour dried apricots and creamy feta brighten this dressing, for a lively contrast with the more soothing Thanksgiving dishes usually on the table.
Time 50m
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook pine nuts, stirring constantly, until golden, 2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add onion to pan, then reduce heat to moderately low and cook, stirring occasionally, until softened but not browned, about 6 minutes. Add bulgur and cook, stirring, 1 minute. Stir in water, apricots, salt, and pepper and bring to a boil. Remove pan from heat and let stand, covered, until bulgur is tender, about 30 minutes. Stir in nuts, feta, parsley, and salt and pepper to taste.
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