Rice Pilaf With Golden Raisins Recipes

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump.
• In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.

Steps:

• Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
• Remove from heat and let stand 7 to 9 minutes.
• Fluff rice with a fork and stir in cashews and raisins. Serve hot.

Steps:

• In a saucepan, heat oil over medium heat. Add onion, and cook until soft. Stir in rice, salt, turmeric, bay leaf, cinnamon, and broth. Bring to a boil; cover, and simmer 15 minutes.
• Stir in raisins with a fork, and simmer until stock is absorbed, about 5 minutes. Set aside, covered, 5 minutes.

Steps:

• Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

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:

• In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Scrape in seeds from vanilla bean and drop them in along with the pod. Stir in cinnamon and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened, 30 to 40 minutes. Do not let mixture come to a boil and don't let it get too thick, because it will thicken as it cools. Stir in raisins and let pudding rest for 5 minutes to soften them.
• Serve pudding warm, room temperature or chilled, with dollops of crème fraîche, if desired.

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.

Steps:

• Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
• Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
• Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.

Steps:

• In a heavy saucepan, warm the olive oil.
• When warm add the onion and rice; cook stirring constantly until onion is transparent and rice begins to brown.
• Stir in the broth, turmeric, cinnamon and salt.
• Bring to a boil, reduce heat, cover and simmer until most of the liquid is absorbed, about 20 minutes.
• The last 5 minutes, stir in the raisins.
• Remove from heat, stir in parsley, cover and let stand, covered for 5 minutes.

Steps:

• In heavy saucepan cook the onion with the turmeric and coriander in the melted butter until the onion is softened.
• Add the rice and stir to coat. Add the broth, bring the liquid to a boil and simmer, covered, for 17 minutes or until the liquid is absorbed and the rice is tender.
• Stir in the pine nuts and raisins, add salt and pepper to taste.

Steps:

• In a large frying pan, heat olive oil over medium heat. Add onion and saute until wilted (about 3 minutes). Add rice and saute 2 minutes longer.
• Add broth, water, pepper, cinnamon and allspice. Increase heat to high and bring to a boil.
• Stir in raisins, currants, saffron and half of the pine nuts. Reduce heat to low, cover and simmer until rice is tender and has absorbed all the liquid (about 20 minutes).
• To serve, stir and fluff the rice and garnish with remaining pine nuts.

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in rice, raisins and cinnamon stick; saute until rice is golden. Add broth and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until liquid is absorbed and rice is tender. Discard cinnamon stick. Sprinkle with almonds.

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

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.

Steps:

• Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.

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:

• Brown almonds in saucepan with olive oil over medium heat.
• Remove almonds and set aside.
• Add onion to the same saucepan and cook for 5 minutes.
• Stir in cinnamon, sazon, salt, cardamom and nutmeg.
• Cook for 1 minute.
• Add rice, cook, stirring, for 1 minute.
• Stir in water, milk, apricots and raisins.
• Bring to a boil, cover, reduce heat and simmer for 10 minutes or until liquid is absorbed.
• Remove from heat and let stand, covered, for 5 minutes.
• Fluff with a fork, garnish with reserved almonds and serve.

Steps:

• Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
• Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
• Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
• Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.
• Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.