What is a good rice recipe wiith fruit in it please?!
eg apricots-sultanas-spicesWww@FoodAQ@Com
Answers:
CREOLE SHRIMP WITH FRUITED RICE
1/4 c!. oil
1 clove garlic minced
1 diced onion
2/3 c!. celery, diced
1 lg!. can tomatoes (1 lb!. 12 oz!.)
2 bay leaves
1/2 tsp!. thyme
Dash of Tabasco
1 tsp!. salt
1 tsp!. vinegar
1/4 tsp!. coarsely ground pepper
2 tbsp!. cornstarch
3 c!. fresh shrimp, cooked
1/2 c!. green pepper strips
Heat oil in skillet!. Add garlic, onion, celery; saute until tender-crisp!. Add tomatoes, bay leaves, thyme, Tabasco, salt, pepper, vinegar!. Reduce heat; simmer covered 25 to 30 minutes!. Combine 1/4 cup syrup from fruit cocktail (from fruited rice) and cornstarch!. Stir into tomato mixture!. Add green pepper!. Cook stirring constantly until mixture is thickened and clear, 3 to 5 minutes!. Stir in shrimp 1 minute before serving!. Serve with Fruited Rice!.
FRUITED RICE:
1 can (1 lb!. 1 oz!.) fruit cocktail
1 c!. uncooked rice
2 c!. water
1 1/2 tsp!. salt
1/4 tsp!. basil
1 tbsp!. oil
Drain fruit cocktail saving 1/2 cup syrup (1/4 cup of which used in first part of recipe!.) Combine 1/4 cup syrup in saucepan with rice, water, salt and basil and oil!. Heat to boiling!. Simmer until rice is tender - covered for about 25 minutes!. Stir in fruit cocktail!. Leave on heat just until thoroughly heated, 1 to 2 minutes!. Serve with Creole Shrimp!.
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FRESH TURKEY BREAST WITH FRUITED WILD
RICE
1 pkg!. Louis Rich fresh turkey breast (3 lbs!.)
1 box long grain and wild rice mix
1 tbsp!. apple jelly
1 c!. diced dried fruit mix
Combine 1 cup water and herb seasoning packet (from rice mix) in a 9 inch square pan!. Add turkey, bake in 325 degree oven for 1 1/2 hours for turkey breast (1 hour for turkey portion)!. Spread turkey with apple jelly!. Stir in 2 cups hot water, rice and fruit mix into pan!.
Bake 30 minutes more until turkey reaches an internal temperature of 170 degrees!. Let turkey stand 10 minutes before slicing!. Stir rice mixture!. Serves 6!.
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FRUITED RICE AND PORK CHOP BAKE
6 pork chops 1/2 inch thick
1 tbsp!. vegetable oil and water
1 can (10 1/2 oz!.) condensed chicken broth
2 tbsp!. honey
1 tsp!. garlic salt
1 tsp!. grated fresh ginger or 1/4 tsp!. ground ginger
1 c!. whole white grain rice
1 pkg!. (8 oz!.) mixed dried fruit, chopped
Preheat oven to 350 degrees!. Brown pork chops in oil in 12 inch skillet; remove from heat!. Add enough water to broth to make 2 cups!. Add honey, garlic salt and ginger, mixing well!. Pour liquid into a shallow 3 quart baking dish!. Add rice and fruit, stir!.
Arrange pork chops on top!. Cover dish tightly with aluminum foil Bake 50 minutes!. Uncover and continue baking until all liquid is absorbed 5 to 10 minutes!.
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CURRIED CHICKEN IN FRUIT RICE RING
1 whole chicken, cooked and boned
2 tbsp!. butter
1 med!. onion, chopped
2 stalks celery, sliced
10 mushrooms, sliced
1 green pepper, chopped
2 garlic cloves, finely chopped
1 lg!. apple, chopped
2 tsp!. curry powder
1 c!. chicken stock
2 tbsp!. flour
Saute the vegetables and apples in butter until vegetables are bright in color!. Add the chicken, curry powder and the chicken stock!. Stir and heat until boiling!. With the flour add a little water in a cup until the mixture looks like cream!. Add the flour mixture!. Stir until thickened; add the milk slowly, stirring and heating until boiling!.
FRUIT RICE RING:
4 c!. cooked rice
1 c!. raisins
1 sm!. onion
1 lg!. apple, chopped
1 stick butter
In small pan melt butter; add the raisins!. Cook raisins until they plump up!. Throw in apples and onions until tender!. Mix the rice and mixture together!. Put in a greased Jello ring for shape!. Empty on plate!. Add the Curried Chicken in the center!.
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CURRIED FRUIT AND RICE SALAD
Low Sodium!. Makes 6 servings!.
2 c!. cooked rice, chilled
1 orange, sliced and quartered
1 c!. red seedless grapes, halved
1/3 c!. mayonnaise
1/3 c!. vanilla yogurt
1/2 tsp!. curry powder, or to taste
Zest and juice from 1 lime
1 Dole Banana, peeled, sliced
Combine rice, orange and grapes!. Combine mayonnaise, yogurt, curry, lime zest and juice; stir dressing into salad!. Fold in banana just before serving!.
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TUNA, RICE AND FRUIT SALAD
Tuna, rice, apples and pineapple combine for a refreshing and light luncheon salad!. Chill for at least two hours to bring out the salad's best flavor!.
1 lg!. apple, cored and diced
1 (11 oz!.) can pineapple chunks, drained
1 1/2 c!. sliced celery
3 c!. cooked rice
2 (6 oz!.) cans tuna, packed in water, drained
3/4 c!. plain yogurt
1 tbsp!. soy sauce
1 tbsp!. lemon juice
1 tbsp!. sesame seeds
1 head Boston lettuce, washed and dried
1!. In a large mixing bowl combine apple, pineapple, celery, rice and tuna!.
2!. In a small bowl whisk together yogurt, soy sauce and lemon juice!.
3!. Pour dressing over tuna mixture and toss lightly!. Chill!.
4!. Put sesame seeds in a heavy skillet; toast them over medium heat until they are golden, shaking the pan to avoid burnWww@FoodAQ@Com
1/4 c!. oil
1 clove garlic minced
1 diced onion
2/3 c!. celery, diced
1 lg!. can tomatoes (1 lb!. 12 oz!.)
2 bay leaves
1/2 tsp!. thyme
Dash of Tabasco
1 tsp!. salt
1 tsp!. vinegar
1/4 tsp!. coarsely ground pepper
2 tbsp!. cornstarch
3 c!. fresh shrimp, cooked
1/2 c!. green pepper strips
Heat oil in skillet!. Add garlic, onion, celery; saute until tender-crisp!. Add tomatoes, bay leaves, thyme, Tabasco, salt, pepper, vinegar!. Reduce heat; simmer covered 25 to 30 minutes!. Combine 1/4 cup syrup from fruit cocktail (from fruited rice) and cornstarch!. Stir into tomato mixture!. Add green pepper!. Cook stirring constantly until mixture is thickened and clear, 3 to 5 minutes!. Stir in shrimp 1 minute before serving!. Serve with Fruited Rice!.
FRUITED RICE:
1 can (1 lb!. 1 oz!.) fruit cocktail
1 c!. uncooked rice
2 c!. water
1 1/2 tsp!. salt
1/4 tsp!. basil
1 tbsp!. oil
Drain fruit cocktail saving 1/2 cup syrup (1/4 cup of which used in first part of recipe!.) Combine 1/4 cup syrup in saucepan with rice, water, salt and basil and oil!. Heat to boiling!. Simmer until rice is tender - covered for about 25 minutes!. Stir in fruit cocktail!. Leave on heat just until thoroughly heated, 1 to 2 minutes!. Serve with Creole Shrimp!.
~~~~~~~~~~~~~~~~~~~~~~~
FRESH TURKEY BREAST WITH FRUITED WILD
RICE
1 pkg!. Louis Rich fresh turkey breast (3 lbs!.)
1 box long grain and wild rice mix
1 tbsp!. apple jelly
1 c!. diced dried fruit mix
Combine 1 cup water and herb seasoning packet (from rice mix) in a 9 inch square pan!. Add turkey, bake in 325 degree oven for 1 1/2 hours for turkey breast (1 hour for turkey portion)!. Spread turkey with apple jelly!. Stir in 2 cups hot water, rice and fruit mix into pan!.
Bake 30 minutes more until turkey reaches an internal temperature of 170 degrees!. Let turkey stand 10 minutes before slicing!. Stir rice mixture!. Serves 6!.
~~~~~~~~~~~~~~~~~~~
FRUITED RICE AND PORK CHOP BAKE
6 pork chops 1/2 inch thick
1 tbsp!. vegetable oil and water
1 can (10 1/2 oz!.) condensed chicken broth
2 tbsp!. honey
1 tsp!. garlic salt
1 tsp!. grated fresh ginger or 1/4 tsp!. ground ginger
1 c!. whole white grain rice
1 pkg!. (8 oz!.) mixed dried fruit, chopped
Preheat oven to 350 degrees!. Brown pork chops in oil in 12 inch skillet; remove from heat!. Add enough water to broth to make 2 cups!. Add honey, garlic salt and ginger, mixing well!. Pour liquid into a shallow 3 quart baking dish!. Add rice and fruit, stir!.
Arrange pork chops on top!. Cover dish tightly with aluminum foil Bake 50 minutes!. Uncover and continue baking until all liquid is absorbed 5 to 10 minutes!.
~~~~~~~~~~~~~~~~~~~~~~~
CURRIED CHICKEN IN FRUIT RICE RING
1 whole chicken, cooked and boned
2 tbsp!. butter
1 med!. onion, chopped
2 stalks celery, sliced
10 mushrooms, sliced
1 green pepper, chopped
2 garlic cloves, finely chopped
1 lg!. apple, chopped
2 tsp!. curry powder
1 c!. chicken stock
2 tbsp!. flour
Saute the vegetables and apples in butter until vegetables are bright in color!. Add the chicken, curry powder and the chicken stock!. Stir and heat until boiling!. With the flour add a little water in a cup until the mixture looks like cream!. Add the flour mixture!. Stir until thickened; add the milk slowly, stirring and heating until boiling!.
FRUIT RICE RING:
4 c!. cooked rice
1 c!. raisins
1 sm!. onion
1 lg!. apple, chopped
1 stick butter
In small pan melt butter; add the raisins!. Cook raisins until they plump up!. Throw in apples and onions until tender!. Mix the rice and mixture together!. Put in a greased Jello ring for shape!. Empty on plate!. Add the Curried Chicken in the center!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CURRIED FRUIT AND RICE SALAD
Low Sodium!. Makes 6 servings!.
2 c!. cooked rice, chilled
1 orange, sliced and quartered
1 c!. red seedless grapes, halved
1/3 c!. mayonnaise
1/3 c!. vanilla yogurt
1/2 tsp!. curry powder, or to taste
Zest and juice from 1 lime
1 Dole Banana, peeled, sliced
Combine rice, orange and grapes!. Combine mayonnaise, yogurt, curry, lime zest and juice; stir dressing into salad!. Fold in banana just before serving!.
~~~~~~~~~~~~~~~~~~~~~~
TUNA, RICE AND FRUIT SALAD
Tuna, rice, apples and pineapple combine for a refreshing and light luncheon salad!. Chill for at least two hours to bring out the salad's best flavor!.
1 lg!. apple, cored and diced
1 (11 oz!.) can pineapple chunks, drained
1 1/2 c!. sliced celery
3 c!. cooked rice
2 (6 oz!.) cans tuna, packed in water, drained
3/4 c!. plain yogurt
1 tbsp!. soy sauce
1 tbsp!. lemon juice
1 tbsp!. sesame seeds
1 head Boston lettuce, washed and dried
1!. In a large mixing bowl combine apple, pineapple, celery, rice and tuna!.
2!. In a small bowl whisk together yogurt, soy sauce and lemon juice!.
3!. Pour dressing over tuna mixture and toss lightly!. Chill!.
4!. Put sesame seeds in a heavy skillet; toast them over medium heat until they are golden, shaking the pan to avoid burnWww@FoodAQ@Com
Wild Rice with Pomegranate
RECIPE INGREDIENTS
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water!. Hold the pomegranate in the water and slice off the crown!. Lightly score the fruit into quarters, from crown to stem end!. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith!. The seeds will drop to the bottom of the bowl and the pith will float to the surface!. Discard the pith!. Pour the seeds into a colander!. Rinse and pat dry!. The seeds can be frozen in an airtight container or sealable bag for up to 3 months!.
DIRECTIONS
Heat oil in a large saucepan over medium heat!. Add onion and cook, stirring often, until softened!. Add wild rice and barley; stir for a few seconds!. Add broth and bring to a simmer!. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes!.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes!. Transfer to a small bowl to cool!.
Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork!. Serve hot!.Www@FoodAQ@Com
RECIPE INGREDIENTS
2 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1/2 cup wild rice, rinsed
1/2 cup pearl barley
3 cups reduced-sodium chicken broth or vegetable broth
1/3 cup pine nuts
1 cup pomegranate seeds (1 large fruit; see Tip)
2 teaspoons freshly grated lemon zest
2 tablespoons chopped fresh flat-leaf parsley
Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water!. Hold the pomegranate in the water and slice off the crown!. Lightly score the fruit into quarters, from crown to stem end!. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith!. The seeds will drop to the bottom of the bowl and the pith will float to the surface!. Discard the pith!. Pour the seeds into a colander!. Rinse and pat dry!. The seeds can be frozen in an airtight container or sealable bag for up to 3 months!.
DIRECTIONS
Heat oil in a large saucepan over medium heat!. Add onion and cook, stirring often, until softened!. Add wild rice and barley; stir for a few seconds!. Add broth and bring to a simmer!. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes!.
Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes!. Transfer to a small bowl to cool!.
Add pomegranate seeds, lemon zest, parsley and toasted pine nuts to the pilaf; fluff with a fork!. Serve hot!.Www@FoodAQ@Com
rice with 1/2 apple juice, 1/2 water in place of just water!.
cook the rice as indicated!.
while cooking, add chopped dried mangos, currants,finely chopped celery!.
just before serving, stir in some chopped walnuts and top with fresh basil, lemon zest, freshly grated coconut, and freshly ground coarse pepper!.Www@FoodAQ@Com
cook the rice as indicated!.
while cooking, add chopped dried mangos, currants,finely chopped celery!.
just before serving, stir in some chopped walnuts and top with fresh basil, lemon zest, freshly grated coconut, and freshly ground coarse pepper!.Www@FoodAQ@Com
Pomegranite surprise!.
boil rice 20 minutes, whilst its bubbling away, scoop out the pomegranites, like you'd do to a pepper keeping the crown as a lid!. slice and dice vanilla pod, mango strips and apple, and mix with caramon seeds!. when rice is cooked, mix it all together and serve in the pomegranite shells, bon appetite!.
Edit : yes its what we feed to our big cats and I have heard panda's like it as well lmao!.Www@FoodAQ@Com
boil rice 20 minutes, whilst its bubbling away, scoop out the pomegranites, like you'd do to a pepper keeping the crown as a lid!. slice and dice vanilla pod, mango strips and apple, and mix with caramon seeds!. when rice is cooked, mix it all together and serve in the pomegranite shells, bon appetite!.
Edit : yes its what we feed to our big cats and I have heard panda's like it as well lmao!.Www@FoodAQ@Com
i just love bananas,
http://www!.cuisine!.com!.au/recipe/Banana-!.!.!.
with rice make your pick,
http://www!.youtube!.com/watch!?v=JWUDWX4c-!.!.!.Www@FoodAQ@Com
http://www!.cuisine!.com!.au/recipe/Banana-!.!.!.
with rice make your pick,
http://www!.youtube!.com/watch!?v=JWUDWX4c-!.!.!.Www@FoodAQ@Com
Stuffed apples!. Core some cooking apples and then fill the middle with a mix of dried fruits and sugar!. You bake the apples in the oven until brown on the outside and very soft in the inside - voila - yummy!Www@FoodAQ@Com
sweet: chocolate and fruit rice pudding
Savoury: a stir fry with plum sours and duck
Bon appetiteWww@FoodAQ@Com
Savoury: a stir fry with plum sours and duck
Bon appetiteWww@FoodAQ@Com