Nutty Egyptian Style Rice Recipes

NUTTY EGYPTIAN-STYLE RICE

Steps:

• Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
• Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
• Add the orange rind and juice, the bay leaves and sultanas to the rice.
• Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
• Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
• Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
• Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
• Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.

EGYPTIAN RICE

Steps:

• Brown ground turkey & onion.
• Add remaining ingredients.
• Cover and simmer until rice is done.
• To serve, put on top a dollop of sour cream.
• and sprinkle with toasted slivered almonds.

EGYPTIAN RICE WITH VERMICELLI

Steps:

• Break the vermicelli into 1-inch pieces (or use an Arab or Indian brand that is already broken up).
• In a wide non-stick skillet, saute onion in oil till translucent, and remove from pan.
• Saute vermicelli pieces in leftover oil till golden (this happens mroe quickly than you expect it to).
• Add onions back to pan and add rice; stir to combine.
• Pour in boiling stock, stir.
• Cook over very low heat for about 20 minutes.
• This time will vary depending on the age and type of rice you use.
• If desired, stir in a pat of butter before serving.

NUTTY RICE

Steps:

• Melt the butter in a pan, add the nuts and toast over medium heat.
• Add cumin and stir.
• Stir in the rice and mix well.
• Add the chopped parsley and mix right before serving.

NUTTY RICE

Steps:

• Bring 2 cups water to a boil in a medium saucepan.
• Add brown rice and wheat berries and return to a boil.
• Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.