Nuttyriceandgrainmix Recipes

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NUTTY EGYPTIAN-STYLE RICE



Nutty Egyptian-Style Rice image

This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Recipe #135453, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 small onion
4 garlic cloves
2 small oranges
50 g unsalted butter
1 cinnamon stick
225 g long-grain white rice
2 bay leaves
75 g sultanas
1/2 teaspoon turmeric
600 ml chicken stock or 600 ml vegetable stock
1 teaspoon sunflower oil
50 g pistachios, shelled
3 sprigs fresh coriander, to garnish

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.

Nutrition Facts : Calories 522.1, Fat 19.4, SaturatedFat 7.9, Cholesterol 31.4, Sodium 226.2, Carbohydrate 77.2, Fiber 4.4, Sugar 19.8, Protein 12

HONEY RAISIN NUTTY RICE



Honey Raisin Nutty Rice image

Make this easy honey raisin nutty rice in skillet - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 10

Number Of Ingredients 14

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
2 tablespoons butter or margarine
1 cup sliced celery
1 large onion, chopped (1 cup)
1 cup walnut halves, coarsely chopped, toasted
2/3 cup golden raisins
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper
Celery leaves, if desired

Steps:

  • In 2-quart saucepan, cook rice in water as directed on package. Cool completely, about 20 minutes.
  • In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter until tender. Stir in rice, walnuts and raisins. Cook 1 minute or until thoroughly heated.
  • In small bowl, mix honey, lime juice, oil, salt, cinnamon and pepper. Drizzle mixture over rice; toss to coat. Garnish with celery leaves. Serve warm or at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg

NUTTY RICE



Nutty Rice image

Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.

Provided by KateL

Categories     Vegan

Time 52m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

2 cups water, boiling
3/4 cup brown rice
1/4 cup wheat berries

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.

Nutrition Facts : Calories 128.3, Fat 1, SaturatedFat 0.2, Sodium 6, Carbohydrate 26.8, Fiber 1.2, Sugar 0.3, Protein 2.8

NUTTY RICE



Nutty Rice image

Adapted from Sandra Lee's Semi-homemade, the recipe posted on the website is missing the cumin she added in the show. Also, the original recipe uses instant brown rice, but I prefer using white rice. Since the rice is already cooked, you're just pretty much mixing and heating everything together to meld the flavors together.

Provided by Kitty Kat Cook

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups cooked white rice (cooked to taste)
1/3 cup mixed nuts (I like to use chopped walnuts and slivered almonds)
2 tablespoons butter
1/4 cup chopped parsley (optional)
1/4 teaspoon cumin

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.

Nutrition Facts : Calories 240.1, Fat 11.8, SaturatedFat 4.5, Cholesterol 15.3, Sodium 127.2, Carbohydrate 29.5, Fiber 1.3, Sugar 0.5, Protein 4.3

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