CINNAMON BASMATI RICE WITH GOLDEN RAISINS
Basmati rice has a sweet, nutty flavor; in Hindi, the word basmati means "queen of fragrance."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
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.
RICE WITH ALMONDS AND RAISINS
The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!
Provided by Annette
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g
RICE WITH FENNEL AND GOLDEN RAISINS
Provided by Ruth Cousineau
Categories Rice Side Christmas Vegetarian Quick & Easy Dinner Raisin Fennel Healthy Vegan Christmas Eve Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook onion and fennel with raisins, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in oil in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutes. Add rice and cook, stirring, 1 minute. Add water and bring to a vigorous boil. Tightly cover and cook over low heat, undisturbed, until water is absorbed, about 22 minutes.
- Remove from heat. Remove lid and put a clean kitchen towel over pan, then replace lid. Let stand 10 minutes, then fluff with a fork.
MIDDLE EASTERN RAISIN RICE
Make and share this Middle Eastern Raisin Rice recipe from Food.com.
Provided by Sahtein
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice well. Place 2 cups rice in a rice maker (or pot), add 4 cups water, or enough water to just cover the rice with no grains sticking out.
- Add raisins, salt, cinnamon, saffron (optional) and then drizzle olive oil around in a circle over the rice mixture. Mix well with spoon so rice and ingredients are blended together. There should be enough cinnamon added to give off a strong scent of cinnamon. Adjust amount as needed.
- Cook rice in rice maker or pot and after rice is cooked, stir ingredients together one more time. Spoon onto large platter and serve with plain, nonfat yogurt.
INDIAN-STYLE RICE WITH CASHEWS, RAISINS AND TURMERIC
A colorful, fragrant Indian-style rice. If desired, for presentation purposes, the rice can pressed into a lightly-oiled bowl, inverted and unmolded on to a decorative serving plate, and then garnished with fresh cilantro and slices of lime and tomato.
Provided by MICHELLE0011
Categories Side Dish Rice Side Dish Recipes
Time 27m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 461.9 calories, Carbohydrate 55.8 g, Cholesterol 2 mg, Fat 25.1 g, Fiber 2.2 g, Protein 8.4 g, SaturatedFat 14.5 g, Sodium 791.7 mg, Sugar 9.5 g
HENRY MEER'S BASMATI RICE WITH GOLDEN RAISINS
Provided by Andrew Arons
Categories for one, side dish
Time 40m
Yield One serving
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 7 grams, Carbohydrate 123 grams, Fat 24 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 15 grams, Sodium 27 milligrams, Sugar 31 grams, TransFat 1 gram
HERBED RICE WITH RAISINS
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
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
RICE PILAF WITH FRESH DILL, WALNUTS AND RAISINS
Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes.
Provided by COOKGIRl
Categories Southwest Asia (middle East)
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
- Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
- While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
- Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
- Serve hot.
Nutrition Facts : Calories 352.5, Fat 16.6, SaturatedFat 2, Sodium 396.6, Carbohydrate 47.2, Fiber 3, Sugar 7.9, Protein 6.1
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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