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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon Empty Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon

    Post by Lobo Wed 20 Jan 2016, 9:13 pm

    Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon Img96l
    Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon
    Mixed Rice Pilaf with Dried Cherries, Apricots and Cinnamon Translucent
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    Prep Time: 10 minutes
    Cook Time: 70 minutes
    Servings: 8
    The trademark of a true pilaf is that the rice (or other grain) is always first sautéed in butter before the broth is added. This special-occasion pilaf, made nontraditionally with brown basmati and wild rices, is punctuated with dried apricots and cherries. You can substitute raisins for the cherries and omit the apricots, if you like.






    • 18

    Ingredients:


    • 2 Tbs. unsalted butter
    • 1 cup chopped sweet onion, such as Vidalia
    • 2 tsp. curry powder
    • 1 1/2 cups brown basmati rice
    • 1/2 cup wild rice
    • 1 cinnamon stick
    • 1 orange zest strip, 3 inches long and 1/2 inch
        wide, plus extra for garnish (optional)
    • 4 1/2 cups reduced-sodium chicken stock
    • 1/2 cup dried apricots, cut into pieces
    • 1/2 cup dried pitted cherries
    • 1/2 cup sliced almonds

    Directions:

    In a large, wide saucepan over low heat, melt the butter. Add the onion and sauté, stirring, until golden, about 5 minutes. Add the curry powder and stir to blend. Stir in the brown basmati rice, wild rice, cinnamon stick and orange zest. Cook, stirring, for 2 minutes.

    Add the stock, apricots and cherries and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low, and cook until the stock is absorbed and the rice is tender, about 55 minutes. Remove from the heat and let stand, covered, for 10 minutes.

    Meanwhile, in a small, dry fry pan over medium-low heat, toast the almonds, stirring constantly, until golden, about 3 minutes. Remove from the heat.

    Spoon the pilaf into a warmed serving bowl, discarding the cinnamon stick and orange zest. Sprinkle with the toasted almonds and additional orange zest. Serve immediately.
    Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

      Current date/time is Sun 26 May 2024, 6:40 pm