Rice And Chicken Pilaf With Dried Currants And Toasted Almonds Recipes

MIDDLE EASTERN RICE WITH RAISINS

Middle Eastern Rice With Raisins image

Rice cooked in olive oil with onions and enriched with pine nuts, currants/raisins and allspice, cinnamon and black pepper.

Provided by Zerrin & Yusuf

Categories Sides

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
2 tablespoons pine nuts
1 small onion, chopped
1 cup rice, rinsed well
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon black pepper
1 teaspoon allspice
1/4 teaspoon cinnamon
2 tablespoons currants/raisins
1 and 1/2 cups hot water
1/4 cup parsley
1-2 tablespoons pine nuts

Steps:

Heat olive oil in a pan. Add in 2 tablespoons of pine nuts and onions. Cook until onions become translucent.
Add in rice, salt, sugar, cinnamon, allspice and raisins. Cook for 5 minutes stirring occasionally.
Pour 1 and 1/2 cups hot water and let it cook covered over medium heat until it boils.
Bring the heat to the lowest when it starts to boil and let it simmer until the rice is soft and all the water is gone.
When there isn't any water left in the pan, remove from the heat. Uncover, put a paper towel on the top and put the lid back. Let it sit for about 15 minutes. Uncover and add parsley. Give it a gentle stir.
For the optional topping, put pine nuts in a pan in a single layer without adding oil. Toast until golden brown.
Serve the rice with toasted pine nuts on the top.

Nutrition Facts : ServingSize 1 bowl, Calories 275 calories, Sugar 3.1 g, Sodium 590.8 mg, Fat 11.8 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 39.6 g, Fiber 1.9 g, Protein 3.8 g, Cholesterol 0 mg

BASMATI RICE PILAF WITH DRIED FRUITS AND ALMONDS

Basmati Rice Pilaf with Dried Fruits and Almonds image

This basmati rice pilaf is studded with dried fruit and almonds, and scented with cumin, cinnamon and turmeric.

Categories Vegetables & Sides

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1½ cups basmati rice
3 tablespoons unsalted butter
½ cup finely chopped yellow onions, from one small onion
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
2 cloves garlic, minced
2¼ cups water
1¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅓ cup dried fruit, such as currants, raisins or finely chopped dried apricots
¼ cup sliced or slivered almonds, toasted in a small dry skillet over medium heat until golden, about 5 minutes

Steps:

Place the rice in a medium bowl and add enough water to cover by 2 inches. Using your hands, gently swish the grains to release any excess starch. Carefully pour off the water, leaving the rice in the bowl. Repeat four to five times, until the water runs almost clear. Using a fine mesh strainer, drain the water from rice. Place the strainer over a bowl and set aside.
Melt the butter in a pot over medium-low heat. Add the onion and cook, stirring regularly, until softened but not browned, about 4 minutes. Add the cumin, turmeric, cinnamon, and garlic and cook, stirring constantly, until fragrant, about 30 seconds longer. Add the rice to the pot, and cook, stirring constantly, for about 3 minutes. Add the water, salt, and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, 15 to 18 minutes. Off the heat, remove the lid and sprinkle the dried fruit over the rice (do not mix in). Place the lid over the pot and let stand for 10 minutes. Toss in the toasted almonds, fluff the rice with a fork, and serve.

Nutrition Facts : Calories 378, Fat 12g, Carbohydrate 60g, Protein 7g, SaturatedFat 6g, Sugar 2g, Fiber 2g, Sodium 740mg, Cholesterol 23mg

ALMOND CURRANT RICE

Almond Currant Rice image

Her Almond Currant Rice is 9-year-old Whitney's favorite. "Stirring in the almonds and currants at the last minute is a snap, and we love the flavor," Felicia says. "You can substitute your favorite dried fruits and nuts if you like."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

2 cups uncooked instant rice
2 tablespoons butter
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants

Steps:

Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

Nutrition Facts : Calories 303 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 209mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Categories Chicken Rice Sauté Low Fat Kid-Friendly Quick & Easy Currant Dried Fruit Almond Cinnamon Simmer Bon Appétit Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

Steps:

Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Saffron Rice Pilaf with Apricots and Almonds image

Categories Rice Side Quick & Easy Low/No Sugar Apricot Almond Saffron Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9

Ingredients

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

Steps:

Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

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