Spicy Rice With Fruit Recipes

Steps:

• Heat the ghee in a heavy-bottomed medium saucepan over medium heat. Add the onion, ginger, garlic, cloves, cardamom pods and cinnamon stick and sauté for 5 minutes. Stir in the rice and turmeric and continue to sauté for about 3 minutes, or until the rice is shiny.
• Raise the heat and add the water, coconut milk and salt. Bring to a boil. Immediately reduce the heat to low and cover the saucepan. Cook for 10 minutes; then stir in the raisins and apricots. Cover again and cook, without lifting the lid, for 10 more minutes. Remove the pan from the heat and, without lifting the lid, allow the rice to steam for 5 minutes. Remove the lid and stir in the pine nuts. Remove the whole spices if you wish before serving.

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

Steps:

• Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Steps:

• Heat a large dry pan ove medium heat.
• Add the rice and stir it, dry, for 5 minutes.
• Add the juice and water, the vanilla, the allspice and lemon rind.
• Bring to a boil and let it boil for 5 minutes.
• Add the fruit and reduce heat to a simmer.
• Put a top on, leaving it slightly open, and simmer for about 20 minutes or until the rice is tender.
• Add more apple juice (or water) if it is needed.
• Serve warm or cold.

Steps:

• In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
• Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
• In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
• Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.