Basmati Rice Salad With Currants And Nuts Food

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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

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

DAVID TANIS'S PERSIAN JEWELED RICE



David Tanis's Persian Jeweled Rice image

This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken. You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.

Provided by David Tanis

Categories     dinner, side dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

2 cups best-quality Basmati rice
Kosher salt
Unsalted butter, 6 tablespoons in total
1 large onion, diced small
1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water
Large pinch ground cinnamon
Large pinch ground cardamom
Large pinch ground allspice
Large pinch ground black pepper
Large pinch ground cumin
1/3 cup chopped dried apricots
1/3 cup golden raisins or currants
1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)
1/3 cup blanched slivered almonds
1/3 cup roughly chopped pistachios.

Steps:

  • Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.
  • Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).
  • Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice - you will need to rely on your nose to tell if the rice has browned.)
  • Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.
  • Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.
  • To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 10 grams, Carbohydrate 72 grams, Fat 19 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 310 milligrams, Sugar 14 grams, TransFat 0 grams

BASMATI RICE SALAD WITH CURRANTS AND NUTS RECIPE - (3.8/5)



Basmati Rice Salad with Currants and Nuts Recipe - (3.8/5) image

Provided by Dunjab

Number Of Ingredients 13

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin
Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1Aaqu2CaU

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts. Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve. Read More http://www.epicurious.com/recipes/food/views/Basmati-Rice-Salad-with-Currants-and-Nuts-15688#ixzz1AaqyxMrH

BASMATI AND WILD RICE SALAD



Basmati and Wild Rice Salad image

This can be easily doubled or tripled for a buffet. Serve it with beef tenderloin and you've got yourself a first class meal!

Provided by Grace Lynn

Categories     Rice

Time 2h

Yield 6 serving(s)

Number Of Ingredients 14

4 cups cold water
4 teaspoons salt
1/2 cup wild rice
1 1/2 cups basmati rice
2 inches fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
2 -3 tablespoons fresh lemon juice
1/2 cup peanut oil
salt & freshly ground black pepper
1/2 cup chopped green onion
1/2 cup dried currant, soaked in
1/2 cup marsala, until soft (20 minutes)
1/3 cup toasted pine nuts

Steps:

  • To cook the rice, bring 1 1/2 cups of the water and 2 teaspoons of the salt to a boil in a medium saucepan.
  • Add the wild rice, reduce heat to low, cover and simmer until the rice is tender, about 1 hour.
  • Combine the basmati rice and the remaining 2 1/2 cups water in a medium saucepan.
  • Let sit for 1 hour.
  • Then bring to a boil, add the remaining 2 teaspoons salt and the ginger, reduce heat to low, cover and simmer until the rice has absorbed all of the water and is tender, about 15 minutes.
  • Discard the ginger.
  • To make the vinaigrette, combine the nutmeg and cumin in a small bowl and whisk in the lemon juice.
  • Add the oil and season with salt and pepper.
  • To finish the salad, combine the wild rice and basmati rice while still warm in a large bowl.
  • Toss the vinaigrette with the rice, then stir in the green onions, currants and any remaining Marsala, and nuts.
  • Adjust the seasoning.
  • Serve at room temperature.

Nutrition Facts : Calories 550.6, Fat 24.8, SaturatedFat 3.8, Sodium 1565.4, Carbohydrate 59.5, Fiber 3.8, Sugar 10.2, Protein 7.4

BASMATI RICE SALAD



Basmati Rice Salad image

Provided by Bobby Flay

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 cups basmati rice, rinsed until water runs clear and drained well
3 tablespoons vegetable oil
1 large onion, thinly sliced
2 cloves garlic, chopped
1 cinnamon stick
1 bay leaf
2 cloves
1 cardamom pod
1/2 teaspoon cumin
3 1/2 cups boiling water
1/2 cup golden raisins
Salt and freshly ground pepper
1/2 cup cashews

Steps:

  • Heat oil in a medium saucepan over medium-high heat, add the onions and garlic and cook until soft. Add the cinnamon, bay leaf, cloves, cardamom and cumin and cook for 1 minute. Add the boiling water and raisins and season with salt and pepper to taste. Let the water come back to a boil, stir once, cover the pot, reduce the heat and let cook for 12 to 15 minutes. Remove from heat and let sit 10 minutes. Remove lid and fluff with a fork, fold in cashews and reseason with salt and pepper to taste. Serve at room temperature.

BASMATI RICE SALAD WITH CURRANTS AND NUTS



Basmati Rice Salad with Currants and Nuts image

Categories     Fruit     Nut     Rice     Side     Vegetarian     Currant     Lemon     Pecan     Walnut     Healthy     Vegan     Persian New Year     Parsley     Simmer     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher

Yield Serves 6 to 8 as a side-dish or 4 as a main-course

Number Of Ingredients 12

4 cups water
2 cups brown basmati rice
1 1/3 cups thinly sliced green onions
1 1/2 cups thinly sliced celery
3/4 cup minced fresh parsley
3/4 cup chopped pecans
1/2 cup dried currants
1/2 cup chopped walnuts
5 tablespoons olive oil
5 tablespoons lemon juice
3 tablespoons soy sauce
2 1/2 teaspoons ground cumin

Steps:

  • Combine 4 cups water and rice in large saucepan. Bring to boil. Cover; reduce heat and simmer until tender, about 35 minutes. Drain if necessary. Transfer rice to large bowl. Fluff with fork. Cool. Mix in green onions, celery, parsley, pecans, currants and walnuts.
  • Whisk olive oil, lemon juice, soy sauce and cumin in small bowl to blend. Pour over rice salad; toss to coat. Season to taste with salt and pepper and serve.

BASMATI RICE WITH RAISINS, NUTS AND PEAS



Basmati Rice with Raisins, Nuts and Peas image

Categories     Rice     Side     Sauté     Vegetarian     Wheat/Gluten-Free     Raisin     Almond     Cashew     Pea     Bon Appétit     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 17

2 cups basmati rice (available at Indian markets, specialty foods stores and some supermarkets)
2 tablespoons vegetable oil
2 small onions, thinly sliced
2 teaspoons cumin seeds
12 whole black peppercorns
8 whole cloves
6 whole cardamom pods
3 bay leaves
1 cinnamon stick
4 cups water
1/4 cup whipping cream
1 teaspoon salt
1/4 teaspoon saffron threads
1 1/2 cups frozen peas
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup raisins

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.

BASMATI RICE WITH PINE NUTS



Basmati Rice With Pine Nuts image

Here's a fabulous side dish full of nutty flavor. Learn how to make Basmati rice with pine nuts which is a great recipe to add to any main dish.

Provided by Saad Fayed

Categories     Side Dish     Dinner

Time 2h35m

Yield 4

Number Of Ingredients 6

1 cup basmati rice
2 cups vegetable stock
1/4 cup yellow onion (chopped)
1/2 clove garlic (peeled and minced)
3 tablespoons olive oil
1/4 cup pine nuts

Steps:

  • Soak the basmati rice in cold water for approximately 2 hours prior to preparing the dish. Drain thoroughly.
  • In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, pine nuts, and chopped onion. Sauté for a few minutes until the onions and garlic are tender.
  • Add the rice to the saucepan and mix well. Add the vegetable stock and bring to a boil. Reduce the heat to medium-low and cover. Allow to simmer for approximately 20 minutes, fluff with a fork and serve hot.

Nutrition Facts : Calories 211 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 335 mg, Sugar 2 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

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From cookeatshare.com


BASMATI RICE SALAD WITH CURRANTS AND NUTS | RECIPE ...
Dec 20, 2017 - Basmati Rice Salad with Currants and Nuts. Dec 20, 2017 - Basmati Rice Salad with Currants and Nuts. Dec 20, 2017 - Basmati Rice Salad with Currants and Nuts. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.com


BASMATI RICE SALAD WITH CURRANTS AND NUTS | EPICURIOUS ...
Dec 9, 2016 - Basmati Rice Salad with Currants and Nuts
From pinterest.co.uk


BASMATI AND WILD RICE SALAD WITH TANGERINES AND PINE NUTS
Toss the rice with the currants, tangerine juice, ½ tablespoon Champagne vinegar, and the olive oil. If necessary, adjust the seasoning with salt and a splash of vinegar. Add the tangerines and the toasted pine nuts just before serving at room temperature.
From astray.com


BROWN BASMATI WITH COCONUT ALMONDS AND CURRANTS RECIPES
BASMATI RICE SALAD WITH CURRANTS AND NUTS. Categories Fruit Nut Rice Side Vegetarian Currant Lemon Pecan Walnut Healthy Vegan Persian New Year Parsley Simmer Bon Appétit Pescatarian Dairy Free Peanut Free No Sugar Added Kosher. Yield Serves 6 to 8 as a side-dish or 4 as a main-course. Number Of Ingredients 12. Ingredients; 4 cups water: 2 cups …
From tfrecipes.com


RECIPES/BASMATI-RICE-SALAD-WITH-CURRANTS-AND-NUTS-15688 ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CURRY BASMATI RICE SALAD WITH CURRANTS : VEGETARIAN_RECIPES
Curry Basmati Rice Salad with Currants. Salads & Dressings. Close. 2. Posted by 1 year ago. Archived. Curry Basmati Rice Salad with Currants. Salads & Dressings. Salad. Makes 4 1/2 cups (1.125 L) ...
From reddit.com


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