Yield Makes 4 (main-dish) servings Number Of Ingredients 9 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.

Time 25m Yield 5-6 serving(s) Number Of Ingredients 6 Steps:

Melt butter in a pot. Add rice; cook and stir several minutes until lightly browned. Pour in broth (or water and bouillon). Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes until liquid has been absorbed and rice is tender. Remove pan from heat; stir in green onions and soy sauce. Cover and let sit 5 minutes. Stir in almonds and serve.

Time 45m Yield 8 Number Of Ingredients 10 Steps:

Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes. Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more. Pour chicken broth into skillet and season with kosher salt and black pepper. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes. Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Number Of Ingredients 6 Steps:

In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil. Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.

Time 40m Number Of Ingredients 8 Steps:

In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes. Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Stir parsley into rice. Sprinkle with almonds, and serve.

Time 40m Yield 4 Number Of Ingredients 7 Steps:

Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

Time 26m Yield 4 serving(s) Number Of Ingredients 7 Steps:

In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside. In the same saucepan on medium heat, melt butter. Add vermicelli noodles and brown for 1 minute. Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice. Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil. Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes. Remove lid and fluff with a fork.

Yield Makes about 7 cups Number Of Ingredients 9 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.

More about “rice and chicken pilaf with dried currants and toasted almonds recipes”

Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:

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