Basmati rice is our new favorite –
long-grained and delicate with a light nutty flavor, & it cooks quickly! We flavored this recipe with cranberries and
toasted almonds . . . but think it would be yummy with frozen peas and diced
carrots. So many possibilities!
Basmati Rice & Cranberry-Almond Pilaf 6 servings
3 tablespoons butter or olive oil
1/4 cup sliced almonds
1/2 onion, finely chopped
1 1/2 cups basmati rice
1 cup chicken broth
1 1/2 cups water or more as needed
Kosher salt and freshly ground black pepper
1/2 cup dried cranberries
2 tablespoons finely chopped fresh parsley
1/2 cup dried cranberries
2 tablespoons finely chopped fresh parsley
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
- Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the rice and cook, stirring, until well coated, about 1 minute.
- Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
- Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
- Take off the heat and let stand, covered, for 5 minutes.
- Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.
Basmati Rice & Cranberry-Almond Pilaf 6 servings
3 tablespoons butter or olive oil
1/4 cup sliced almonds
1/2 onion, finely chopped
1 1/2 cups basmati rice
1 cup chicken broth
1 1/2 cups water or more as needed
Kosher salt and freshly ground black pepper
1/2 cup dried cranberries
2 tablespoons finely chopped fresh parsley
- Melt 1 tablespoon of the butter in a medium saucepan over medium heat or heat 1 tablespoon olive oil.
- Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
- Melt the remaining 2 tablespoons butter (or heat 2 tablespoons olive oli) in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the rice and cook, stirring, until well coated, about 1 minute.
- Add the chicken broth, 1 1/2 cups water, salt and pepper to taste (start with 1/2 teaspoon of each), and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low.
- Cook until all the liquid has been absorbed, about 18 minutes, adding cranberries after about 10 minutes. Also be sure to check liquid level near the end of cooking time; add more water (or broth) if needed.
- Take off the heat and let stand, covered, for 5 minutes.
- Stir in half of the reserved almonds and half of the parsley; season with salt and pepper. Garnish with the remaining toasted almonds and parsley.
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