Rice Pilaf With Pine Nuts And Golden Raisins Recipes

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 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:

• Heat oil in small saucepan over medium-high heat. Saute onion until soft, about 5 minutes.
• Stir in uncooked rice.
• Add broth and bring to a boil.
• Reduce heat to low and cover. Simmer until rice is done, about 20 minutes.
• Fluff rice with fork and add pine nuts.
• Season with salt and pepper.

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:

• Heat oil in small saucepan over medium-high heat. Add onion and sauté until soft, about 5 minutes. Stir in rice. Add broth; bring to boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes. Fluff rice with fork; add pine nuts. Season with salt and pepper.

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:

• Add the olive oil to a saucepan, and then the onion and garlic. Cook over medium heat, stirring, until wilted. Add the rice, raisins and the pine nuts.
• Add the water, salt and pepper. Bring to a boil, stirring; cover, and simmer for exactly 17 minutes.
• Add the butter, stir to fluff the rice, and blend well.

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until tender, about 3 minutes. Add rice and turmeric and stir 1 minute. Mix in broth. Cover and simmer over low heat until rice is almost tender, about 15 minutes. Add peas, cover and continue simmering until rice is tender and liquid is absorbed, about 5 minutes. Season with salt and pepper. Transfer to bowl and sprinkle with toasted pine nuts.

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 heavy saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt, pepper and cinnamon, stirring often, for 5 minutes or until softened.
• Add rice; cook, stirring for 1 minute.
• Add stock, currants and lemon rind; bring to a boil.
• Reduce heat to low; cover and cook for 50 - 60 minutes or until rice is tender and liquid is absorbed.
• Let stand, covered for 5 minutes.
• Fluff with fork and sprinkle with pine nuts and onions.

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:

• 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 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:

• 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:

• 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.