APPLE CIDER AND SAUTEED APPLE BASMATI RICE
Steps:
- Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
- Fluff with a fork and adjust the salt as needed.
APPLE CIDER & WILD RICE PILAF TREASURE
Oh this is sooo good. I really hope that you will enjoy this tasty dish as much as we all do. Quick, easy to make with delicious results...try it...see for yourselves.
Provided by Baby Kato
Categories Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice three times, drain well.
- Combine rice, cider and water in pan. Bring rice mixture to boil, reduce heat to low and cover and simmer 45 - 60 minutes.
- In a large frying pan, melt butter on low, add pecans, raisins, currants, and cranberries, ginger and shallots, stirring for 5 minutes.
- Next add the salt, pepper, cinnamon, nutmeg, fresh apple and wild rice. Cook on low for 2 minutes until heated, serve warm -- enjoy.
Nutrition Facts : Calories 309.2, Fat 16.9, SaturatedFat 7.8, Cholesterol 30.5, Sodium 378.1, Carbohydrate 37.9, Fiber 4.2, Sugar 13.1, Protein 5.4
CIDER RICE
Make and share this Cider Rice recipe from Food.com.
Provided by Rooner
Categories Rice
Time 7m
Yield 1-4 serving(s)
Number Of Ingredients 2
Steps:
- Prepare rice as directed by the bag/box, instead of water use apple cider.
- This is a really great sidedish for the fall, for a less cidery tast use some water and some cider.
- Enjoy.
Nutrition Facts :
APPLE CIDER CHICKEN WITH WILD RICE
Apple slices, cider, thyme and mustard bring incredible, rich flavors to this easy chicken dinner. Wild or brown rice makes a perfect side dish.
Provided by Nestle(R) Beneful(R)
Categories Trusted Brands: Recipes and Tips Nestle® Beneful®
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken cutlets with salt and pepper.
- Get a skillet very hot. Once it is hot, add oil to it and brown the chicken on both sides. Cook for about 5 minutes on each side, until it's a nice, golden color. Remove from the pan and set aside on a plate. It's okay that it's undercooked, it will finished cooking in the sauce.
- Over high heat, brown the shallots.
- Add cider vinegar and scrape the bottom of the pan, getting all the shallots and any leftover browned chicken bits.
- Before the vinegar evaporates, add the cider and the apple slices. Let this reduce on high for about 3 minutes. The apples and shallots will get very tender.
- While they reduce, mix the chicken broth and the cornstarch until there are no lumps left, then slowly add it to the bubbling cider and apples, stirring all the time while the sauce thickens.
- Mix in thyme, mustard, salt and pepper.
- Return the chicken and its juices back into the sauce, turn down to medium-low and summer for at least 10 minutes, or until the chicken is cooked all the way through. Serve with hot cooked rice.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 56.2 g, Cholesterol 45.1 mg, Fat 5.9 g, Fiber 4 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 404.5 mg, Sugar 22.9 g
CIDER RICE PILAF
Steps:
- In one or two large skillets, melt the butter. Add the rice and cook slowly, stirring, until the rice is golden.
- Season with salt, pepper, orange peel, onion and celery and continue sauteing for about five minutes longer. Add one-half cup of parsley and the rosemary.
- In a separate saucepan, bring the cider to a boil and then stir into the rice. Cook the rice, tightly covered, over low heat, about one hour or until all of liquid is absorbed and rice is tender.
- Serve sprinkled with the remaining parsley.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 587 milligrams, Sugar 16 grams, TransFat 1 gram
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