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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (324g) Recipe makes 4 servings |
||
| Calories 521 | ||
| Calories from Fat 173 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.2g | 29% | |
| Saturated Fat 7.9g | 39% | |
| Monounsaturated Fat 7.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 226mg | 9% | |
| Potassium 635mg | 18% | |
| Total Carbohydrate 77.4g | 25% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 19.8g | ||
| Protein 12.0g | 24% | |
Nutty Egyptian-Style Rice
By: bluemoon downunder
Sep 21, 2005
This aromatic nutty rice dish makes a great accompaniment to any spiced lamb or chicken dish, or any grilled or BBQd fish or meats. It also goes well with other vegetarian dishes. If you are serving it as part of a vegetarian meal, use vegetable stock. I recommend my Vegetable Stock Vegetable Stock, which I found only recently and am really excited about, because it's so different from other vegetable stock recipes I have used in the past. I have adapted this recipe from a recipe on an International Masters '1001 recipes for pan or wok recipe card' and I have posted it for the 2005 Zaar World Tour.
SERVES 4
Ingredients
- 1 small onion
- 4 garlic cloves
- 2 small oranges
- 50 g unsalted butter
- 1 cinnamon stick
- 225 g long-grain white rice
- 2 bay leaves
- 75 g sultanas
- 1/2 teaspoon turmeric
- 600 ml chicken stock or vegetable stock
- 1 teaspoon sunflower oil
- 50 g pistachios, shelled
- 3 sprigs fresh coriander, to garnish
Directions
1
Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.2
Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.3
Add the orange rind and juice, the bay leaves and sultanas to the rice.4
Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.5
Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.6
Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.7
Serve the rice garnished with orange wedges, coriander sprigs and pistachios.8
Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Fruit > Nuts
- Cuisine > African > Northern > Egyptian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: BarbryT
On Mar 6, 2009
This is ASTONISHINGLY fruity! I recommend serving it as a side dish for very plainly cooked entrees. I used half white raisins and half black. Its a beautiful dish and lip-smackin' good.
From: WiGal
On Jan 25, 2009
Featured in my Thirty ONe Favorites of 2008. Originally reviewed on July 27, 2008. Perfectly delicious! DH was skeptical of the yellow color but liked it so well he ate seconds and said fix this again. A huge compliment from him! The combination of spices is wonderful. I did serve it with grilled Lake Superior whitefish. Thanks bluemoon downunder for sharing a great recipe. Made for Everyday is a Holiday tag game.
From: NcMysteryShopper
On Jan 17, 2006
I followed Rita's lead on this recipe and she is right, this is just wonderful! I used left over rice and prepared it using your directions and some of Rita's. I did not add raisins, but did add some dried chopped apricots. This is a great and flavorful rice dish! thanks bluemoon!
From: ~Rita~
On Oct 17, 2005
OH MY!
A must try!
I don`t know if I was eating dessert or a side!
Flavor, Flavor & more Flavor!
Ok I made this the quick and easy way! First I used leftover rice yes already cooked and it was short grain rice. I sauteed the bay leaf, cinnamon, onions and garlic in the butter till transluclent, tossed in the pistachios and tumeric, then added the 11 ounce can of mandarin oranges and raisins cooked a minute or two then added the cold rice seperating the grains as you would in fried rice. Used a bit of hot water to get it to the right texture! All I have to say is Bluemoon ((((Thanks)))) for posting this. You made my belly very happy! 
))
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