Persian Orange Rice With Almonds Recipes

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ALMOND RICE

A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7



Almond Rice image

Steps:

  • In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

1-1/2 cups water
1-1/2 cups uncooked instant rice
1 tablespoon butter
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

PERSIAN RICE

I believe I've posted a few fool-proof methods for cooking perfect rice, but this Persian version takes the grand prize, and it's not even close for second. The beauty of this method is that it doesn't rely on any specific measurements, or even exact times. This will make some of you very nervous, but just go with it.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h10m

Yield 8

Number Of Ingredients 11



Persian Rice image

Steps:

  • Bring water and kosher salt to a boil in a pot; add rice and cook, stirring, for exactly 7 minutes. Drain.
  • Heat olive oil in a pot over medium-high heat. Cover bottom of pot with 1 layer of potato slices. Sprinkle cumin and salt over potatoes. Cook until potatoes are sizzling, 2 to 3 minutes; top potatoes with rice to form an even layer. Reduce heat to low and place butter slices over rice.
  • Top pot with a layer of clean paper towels and place lid over towels. Steam until rice is fluffy, about 45 minutes.
  • Grind saffron threads with a mortar and pestle. Mix crushed saffron with 1 1/2 tablespoons hot water in a large bowl. Add a couple spoonfuls of rice to saffron mixture and stir until rice is yellow.
  • Spoon remaining rice into a serving bowl, top with saffron rice, and line edges of bowl with potatoes. Garnish with parsley.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 41.6 g, Cholesterol 11.4 mg, Fat 8.3 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 2223.1 mg, Sugar 0.3 g

3 quarts water
3 tablespoons kosher salt
2 cups basmati rice, rinsed
1 pinch ground cumin
salt to taste
2 tablespoons olive oil
1 russet potato, cut into 1/4-inch slices
3 tablespoons butter, cut into thin slices, or to taste
1 pinch saffron threads
1 ½ tablespoons hot water
1 tablespoon chopped parsley, or to taste

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