Time 40m Yield 6 Number Of Ingredients 10 Steps:
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
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.)
Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Prepare the chicken stock- let it simmer while you prepare the other ingredients. Melt the butter in a frying pan and saute the garlic and onion for about 2 minutes. Add the rice and tumeric powder to the garlic and onions, and lightly fry the mixture until the rice is yellowed (about 2 minutes). Transfer the rice/onion/garlic mixture to a small pot, then add raisins, lemon slice, and salt to the mixture. Add the chicken stock into the rice mixture, making sure that there isn’t too much or too little liquid (the liquid level should be about 1 inch above the rice level) Bring mixture to a boil, then bring to low heat, allowing to simmer for about 20 minutes. Stir occasionally to prevent the rice at the bottom from getting burnt. Mix in remaining ingredients (cinammon, parsley, tomato, pepper). Serve warm.
Time 40m Yield 6 Number Of Ingredients 10 Steps:
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.
Time 1h15m Yield 6 servings. Number Of Ingredients 9 Steps:
In a large saucepan, saute onion and garlic in oil until tender. Stir in rice, raisins and cinnamon stick; saute until rice is golden. Add broth and salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until liquid is absorbed and rice is tender. Discard cinnamon stick. Sprinkle with almonds.
Yield Makes 6 servings Number Of Ingredients 10 Steps:
Heat oil in large saucepan over medium heat. Add onions and sauté 10 minutes. Mix in rice, then broth, raisins, lemon juice, and allspice. Bring to boil. Reduce heat to medium-low, cover, and cook until rice is tender and broth is absorbed, about 20 minutes. Mix in pine nuts, mint, and dill. Season with salt and pepper.
Time 40m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large saucepan, heat oil over medium heat; saute onion until tender, 4-6 minutes. Add rice; cook and stir until lightly browned, 4-6 minutes., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-20 minutes. Fluff with a fork.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted. Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes. Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.
