Figs And Rice Recipes

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FIGS WITH BACON AND CHILE



Figs with Bacon and Chile image

This figs recipe is sweet, salty, sticky, and acidic-everything you want in a one-bite appetizer.

Provided by Claire Saffitz

Categories     Bon Appétit     Hors D'Oeuvre     Appetizer     Fig     Bacon     Chile Pepper     Maple Syrup     Fall     Spring     Thanksgiving     Cocktail Party

Yield 8 servings

Number Of Ingredients 5

5 ounces slab bacon, sliced 1/2 inch thick, then sliced crosswise into 1/2-inch pieces
3 tablespoons pure maple syrup
8 ripe fresh figs, halved lengthwise
2 tablespoons sherry vinegar or red wine vinegar
1/2 teaspoon crushed red pepper flakes, finely chopped

Steps:

  • Cook bacon pieces in a large nonstick skillet over medium-low, stirring often, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl.
  • Pour off all but 2 Tbsp. fat from skillet; save for another use. Add maple syrup to skillet, swirling to combine, and heat over medium-high. Arrange figs in skillet in a single layer, cut side down. Cook, swirling liquid occasionally, until figs are slightly softened and caramelized, about 5 minutes.
  • Arrange figs cut side up on a platter and press pieces of bacon onto the surface of each fig.
  • Set the skillet over medium heat, add vinegar, and stir into juices. Bring to a simmer and cook, stirring constantly, until syrupy, about 1 minute. Drizzle syrup over figs, then sprinkle with red pepper.

WILD RICE SALAD WITH FIGS - RUTHERFORD GRILL, NAPA VALLEY



Wild Rice Salad With Figs - Rutherford Grill, Napa Valley image

Make and share this Wild Rice Salad With Figs - Rutherford Grill, Napa Valley recipe from Food.com.

Provided by swissms

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

4 cups water
1 teaspoon salt
1 cup wild rice (about 6 oz.)
1/2 cup finely chopped dried calimyrna fig
1/3 cup chopped toasted pecans
1/3 cup chopped toasted unsalted cashews
1/4 cup finely chopped green onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onions
2 tablespoons raspberry vinegar or 2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 cup vegetable oil
1/4 cup olive oil
salt, to taste
ground black pepper, to taste

Steps:

  • Combine 4 cups water and salt in medium saucepan and bring to a boil.
  • Add rice. Reduce heat to medium-low, cover and simmer until rice is tender, about 45 minutes. Drain well. Cool.
  • Transfer rice to large bowl. Mix in figs, pecans, cashews, green onions, celery and red onion. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Mix vinegar, lemon juice, garlic, mustard and sugar in blender. With blender running, gradually mix in both oils.
  • Pour dressing over rice mixture and toss. Season salad with salt and pepper.

RICE PILAF WITH FIGS



Rice Pilaf with Figs image

Provided by Robert Irvine : Food Network

Time 35m

Yield 2 servings

Number Of Ingredients 10

1 tablespoon grapeseed oil
1 onion, chopped
1 cup jasmine or basmati rice
2 cups water
Few grinds fresh black pepper
Pinch allspice
2 tablespoons dried currants
Pinch salt
6 fresh figs, stemmed and cut in half lengthwise
2 tablespoons toasted almonds, chopped

Steps:

  • Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, about 2 minutes. Stir in the rice and saute for 2 minutes, stirring a few times.
  • Add the water, pepper, allspice, currants, salt, and figs. Stir gently.
  • Bring the mixture to a boil, and then lower the heat. Cover and simmer until the rice is tender and the water is absorbed, about 20 minutes. If the water cooks out of the rice too quickly, you can add a little more, and then re-cover until cooked.
  • Uncover the rice and fluff with a fork, being careful not to mash the figs. Plate, top with chopped almonds, and serve.

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