Time 27m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.
Time 1h Yield 4 servings Number Of Ingredients 8 Steps:
In a small pot over medium heat, warm 1/2 cup of the wine. Take the pan off the heat, add the raisins, and let sit until cooled and the raisins are plump. In a medium pot over high heat, bring 2 cups of water, remaining wine, butter, and salt to a boil over medium heat. Stir in the rice, reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Add the raisins and mix them into the rice. Cover and let rest for about 10 minutes. Fluff the rice with a fork, then stir in the almonds. Transfer the rice to a serving bowl, garnish with parsley, and serve.
Time 5m Yield 3 servings Number Of Ingredients 3 Steps:
Place ingredients in resealable plastic bag; seal bag. Shake gently until combined.
Number Of Ingredients 10 Steps:
Melt butter in a medium high-sided saucepan set over medium heat. Add onion, cloves, and cinnamon; cook until onion becomes translucent and mixture is very fragrant. Place rice in sieve, and rinse under cold running water. Add rice to saucepan, and stir so grains are coated in butter mixture. Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan. Stir in 2 cups water. Raise heat, and bring to a boil. Cover, and reduce heat to a simmer. Cook until all water has been absorbed and rice has cooked, 10 to 15 minutes. Remove pan from heat, and let stand, covered, 5 minutes more. Season with salt and pepper, and serve.
Time 40m Yield 12 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, saute the long grain rice, onion, carrots and raisins in butter until onion is tender. Add the broth and onion salt; bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20 minutes. Stir in peas, wild rice and cashews; heat through. If desired, sprinkle with green onions.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
In a saucepan bring water to a boil. Add rice and boil for 5 minutes. Stir in the sugar, reduce the heat, and add the clarified butter. Meanwhile, soak the saffron in 1 tablespoon hot water for 10 minutes. To the rice add the saffron, cloves, raisins and cashews. Stir well, cover, and cook over low heat for 5 to 10 minutes more, or until all liquid is absorbed and rice is cooked. Sprinkle with cardamom before serving.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Melt margarine in a large saucepan. Saute the long grain rice, onion, carrot and raisins over medium-high heat 3 to 5 minutes or until onion is tender. Pour in broth and bring to a boil. Cover pan and simmer on low for 20 to 25 minutes or until rice is tender. Meanwhile,in another saucepan bring 3/4 cup salted water to a boil. Add wild rice, reduce heat and simmer,covered, for 20 minutes or until rice is tender. Drain and set aside. When the rice-raisin mixture is finished cooking, stir in wild rice, peas,pimentoes and cashews. Season with salt and pepper to taste and heat through.
Yield Serves 6 Number Of Ingredients 17 Steps:
Rinse rice under cold running water. Place rice in large bowl. Add enough water to cover by 3 inches. Let stand 20 minutes. Drain. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add cumin, peppercorns, cloves, cardamom, bay leaves and cinnamon; sauté until onions are brown, about 4 minutes. Add rice to spices and stir 2 minutes. Add 4 cups water, cream, salt and saffron. Bring to boil. Reduce heat to low. Cover saucepan almost completely and cook until almost all liquid is absorbed, about 20 minutes. Add peas to rice. Cover and simmer until rice is tender, about 5 minutes. Season with salt and pepper. Sprinkle with nuts and raisins.
Time 35m Yield 2-4 serving(s) Number Of Ingredients 9 Steps:
In a medium size pot, add water, bouillion cubes, onion powder and turmeric. Bring to a rapid boil. Remove from heat and add rice, stir gently. Cover and return to stove and simmer on low heat till all water is absorbed. (15 - 20 minutes). Once all water has been absorbed remove pot from stove and let sit covered for 5 minutes. Fluff rice with a fork and add nuts, raisins, candied ginger and chopped chives.
Time 15m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small saucepan, combine broth, carrot, celery, onion, butter and pepper. Bring to a boil; remove from the heat. Stir in rice; cover and let stand for 5 minutes or until the liquid is absorbed. Sprinkle with cashews.
