MIDDLE EASTERN RICE WITH RAISINS
Rice cooked in olive oil with onions and enriched with pine nuts, currants/raisins and allspice, cinnamon and black pepper.
Provided by Zerrin & Yusuf
Categories Sides
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a pan. Add in 2 tablespoons of pine nuts and onions. Cook until onions become translucent.
- Add in rice, salt, sugar, cinnamon, allspice and raisins. Cook for 5 minutes stirring occasionally.
- Pour 1 and 1/2 cups hot water and let it cook covered over medium heat until it boils.
- Bring the heat to the lowest when it starts to boil and let it simmer until the rice is soft and all the water is gone.
- When there isn't any water left in the pan, remove from the heat. Uncover, put a paper towel on the top and put the lid back. Let it sit for about 15 minutes. Uncover and add parsley. Give it a gentle stir.
- For the optional topping, put pine nuts in a pan in a single layer without adding oil. Toast until golden brown.
- Serve the rice with toasted pine nuts on the top.
Nutrition Facts : ServingSize 1 bowl, Calories 275 calories, Sugar 3.1 g, Sodium 590.8 mg, Fat 11.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 39.6 g, Fiber 1.9 g, Protein 3.8 g, Cholesterol 0 mg
BROWN AND WILD RICE SALAD WITH GRAPES AND KALE
Fresh, summery recipe I make when my kale is growing, which is generally around 6 to 8 months of the year.
Provided by Missy
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 2h10m
Yield 8
Number Of Ingredients 15
Steps:
- Bring brown and wild rice blend, water, orange juice, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook, uncovered, for 5 minutes more. Remove from heat and let cool, 20 to 30 minutes.
- Combine agave nectar, olive oil, and apple cider vinegar in a small bowl for the dressing.
- Add dressing, kale, bell pepper, pine nuts, grapes, celery, parsley, basil, and lemon zest to the cooled rice and mix well. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 31.6 g, Fat 9.7 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 398 mg, Sugar 14.7 g
BROWN RICE, TOMATOES AND BASIL
Steps:
- Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
- Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
DOLMAS (STUFFED GRAPE LEAVES)
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Side Dish Rice Side Dish Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g
BROWN RICE WITH RED GRAPES AND PINE NUTS
I found this recipe in a magazine, and I have used it every since. It is very unique and tasty. You can vary the way you cook the brown rice, however, I posted a method that should help the texture of the rice from being undercooked.
Provided by Robin DuPree
Categories Fruit Sides
Number Of Ingredients 7
Steps:
- 1. Soak 1 cup of brown rice for 1 hour and drain. Dice medium onion and saute with butter. Add the rice to the medium-sized saucepan and cook, uncovered, on medium-high heat until the rice is dry (2 - 3 minutes). Stir in a small amount of salt if desired. While dry cooking the rice, bring a kettle of broth to a boil. Add 2 1/4 - 2 1/2 cups boiling liquid to the rice and wait for the broth to return to a full boil. When the liquid has returned to a full boil, turn the heat down to medium-low (a range setting of about 3). Cover and cook the rice until the broth is fully absorbed (about 40 minutes). Do not stir the rice. Remove the rice from the heat, and let sit, still covered, for at least 10 minutes. Fluff the rice with a fork and serve.
- 2. Wash red grapes and drain. Then cut the seedless red grapes into halves.
- 3. Add pine nuts and red grapes to rice just before it has completely cooled down. This will partially cook or heat the grapes and give the rice a better flavor.
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