Ginger Apricot Rice With Peanuts Recipes

BROWN RICE PILAF WITH SAFFRON AND GINGER

Steps:

• Combine the warm water and saffron in a small bowl. Heat the olive oil in a saucepan over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the rice and saffron and cook, stirring constantly, until the rice is evenly coated with the oil. Stir in the water, salt, and ginger. Increase the heat, cover, and bring to a boil. Decrease the heat to low and simmer for 20 to 25 minutes, until the water is absorbed. Check after 20 minutes; if there are steam holes on the top, it's ready. Remove ginger. Add the lemon juice, lemon zest, and parsley and fluff with a fork to combine.

GINGER-APRICOT TOSSED SALAD

Steps:

• Process first 7 ingredients in a blender until smooth. Fill a 6-qt. stockpot two-thirds full with water and bring to a boil. Add beans; cook, uncovered, until crisp-tender, 8-10 minutes., Remove beans and immediately drop into ice water. Drain and pat dry. In a salad bowl, combine salad greens, mango and beans. Sprinkle with peanuts. Serve with dressing.

APRICOT GINGER SAUCE

Steps:

• Place all ingredients in a blender and puree.

PORK ROAST WITH APRICOT-RICE STUFFING

Steps:

• In a large saucepan, bring the water, apricots and sugar to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved., Stir in the rice, onion, parsley, butter, lemon zest, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender., Cut a deep lengthwise slit in between each bone of the pork roast (do not cut apart); stuff with rice mixture. Place fat side up on a rack in a foil-lined shallow roasting pan. Place remaining rice in a 1-qt. baking dish; cover and refrigerate., Bake roast, uncovered, at 350° for 1 hour. Combine preserves and lemon juice; brush over roast. Bake 15-30 minutes longer or until a thermometer reads 145°, basting twice with remaining preserves mixture., Bake additional rice for 25-30 minutes or until heated through. Let roast stand for 10 minutes before slicing.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash and soak the basmati rice.
• Heat the vegetable oil in a medium saucepan over medium heat.
• Add the onion and celery and cook for 1 minute. Add the ginger and cook for 2 minutes.
• Add the apricots, spices, and 1 tablespoon of water to the mixture.
• Continue cooking for 2 minutes, stirring frequently and adding additional water if necessary to avoid sticking.
• Add 2 cups of water along with the salt.
• Bring the mixture to a boil, add the rice, and stir.
• When the mixture boils again, reduce the heat to medium-low.
• Cover the pan and simmer for 20 minutes or until there is no more liquid.
• Turn off the heat and leave the pot covered for 5 minutes.
• Stir the rice with a fork and serve with peanuts.

EASY SPICY TOFU WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Slice tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
• Lay tofu evenly on a plate lined with a couple of sheets of paper towels. Layer more paper towel on top of the tofu and place another plate on top of the stack. Press out as much water as possible and let sit for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Transfer pressed tofu to a mixing bowl and drizzle with sesame oil. Lightly toss to combine. Sprinkle with cornstarch and ground chipotle chile pepper. Toss tofu until it is evenly coated with cornstarch and arrange in one layer on the prepared baking sheet.
• Bake tofu in the preheated oven for 10 minutes. Flip and continue baking until tofu is crisp, about 10 minutes more. Transfer tofu to a wire rack using a spatula; cool.
• While tofu bakes, combine apricot preserves, vegetable broth, ginger paste, garlic, and red pepper in a small saucepan over low heat. Heat and stir sauce until warmed and well combined, about 5 minutes. Remove from heat. Serve tofu with warm dipping sauce.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash the rice and soak if desired. If you are using a rice other than basmati, skip this step.
• Heat oil in a medium saucepan over medium heat. Add onion and celery. Cook, stirring frequently, 1 minute.
• Add ginger root. Continue to cook 2 minutes more.
• Add apricots and spices, along with about a tbsp of water. Continue to cook for 2 minutes, stirring constantly and adding small amounts of water if necessary, about a tbsp at a time to prevent sticking.
• Add water starting with the rice soaking water if you are using soaked basmati rice, and adding enough tap water to equal the 2 cups. Add salt.
• Bring to a boil, then stir in rice. When water boils again, stir, reduce heat to medium-low, cover the saucepan, and simmer gently for 20 minutes, until liquid has been absorbed.
• Remove from heat and let stand covered for 5 minutes.
• Fluff rice with a fork, spoon into a serving bowl and top with peanuts.