Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well. Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed. Stir in the butter and coriander and serve.
Time 20m Yield 2 serving(s) Number Of Ingredients 5 Steps:
Boil rice according to package directions (10 minutes on stove). Saute’ the almonds in butter until soft. Add raisins and cook until a little soft. Mix the cooked rice and the almond/raisin mixture together.
Time 25m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Yield Serves 2 Number Of Ingredients 7 Steps:
In a small heavy saucepan bring water to a boil. Add salt and rice and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Stir in almonds, raisins, and butter and let stand, covered, 5 minutes. Stir in parsley and season with salt and pepper.
Time 45m Yield Serves 4-6 Number Of Ingredients 11 Steps:
In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli. Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes. Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat. Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes. Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)
Yield Serves 4-6 Number Of Ingredients 7 Steps:
Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.
Time 10m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Time 15m Yield 2-3 serving(s) Number Of Ingredients 14 Steps:
Cook brown rice as directed with chicken broth.simmer with more broth if you want it to be more soft to the bite. Saute garlic, onion, red bell pepper with crumbled vegetable cubes. Add turmeric and curry with fresh basil. Mix toasted almonds and raisins with sauteed ingredients. Pour cooked brown rice and mix well. Serve with fresh parsley on top and a wedge of lime.
More about “rice with almonds and raisins recipes”
Time 45m Yield 10 servings. Number Of Ingredients 14 Steps:
In a large saucepan, saute onions and red pepper in 1 tablespoon butter until tender; set aside. , In the same saucepan, saute rice and ginger in remaining butter until golden brown, 4-5 minutes. Stir in the water, raisins, lime juice, soy sauce, bouillon, curry and lime zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 16-20 minutes. Stir in pineapple and the red pepper mixture. Garnish with almonds.
