Brown Rice Pilaf With Mushrooms Almonds And Cranberries Recipes

ALMOND CRANBERRY RICE PILAF

Steps:

• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
• Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

CRANBERRY, ALMOND & MUSHROOM RICE PILAF

Steps:

• Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
• Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
• Stir in nuts.

BROWN RICE WITH CRANBERRIES AND ALMONDS

Steps:

• Preheat oven to 375°. In a large saucepan, bring broth to a simmer; reduce heat to low and keep hot. In a large skillet, heat butter over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add rice, bulgur and almonds; cook and stir until rice is lightly browned and has a nutty aroma, 2-3 minutes., Transfer to a greased 13x9-in. baking dish. Stir in cranberries, 1/2 cup parsley, green onions, salt and pepper. Stir in hot broth. Bake, covered, 45 minutes. Uncover and continue to cook until liquid is absorbed and rice is tender, 30-35 minutes longer. Remove from oven and fluff with a fork. Cover; let stand 5-10 minutes. Sprinkle with remaining parsley before serving.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

CRANBERRY AND ALMOND RICE PILAF

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES

Steps:

• Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
• Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
• Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.