Best Ginger Apricot Rice With Peanuts Recipes

CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash and soak the basmati rice.
• Heat the vegetable oil in a medium saucepan over medium heat.
• Add the onion and celery and cook for 1 minute. Add the ginger and cook for 2 minutes.
• Add the apricots, spices, and 1 tablespoon of water to the mixture.
• Continue cooking for 2 minutes, stirring frequently and adding additional water if necessary to avoid sticking.
• Add 2 cups of water along with the salt.
• Bring the mixture to a boil, add the rice, and stir.
• When the mixture boils again, reduce the heat to medium-low.
• Cover the pan and simmer for 20 minutes or until there is no more liquid.
• Turn off the heat and leave the pot covered for 5 minutes.
• Stir the rice with a fork and serve with peanuts.

FRAGRANT APRICOT RICE

Steps:

• In a hot heavy bottom pan heat butter and oil
• Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed
• Add zest and water simmering covered over low heat for 20-25 minutes
• Fluff with fork and season with salt and pepper
• Top with cashews and garnish with fresh basil

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

GINGER APRICOT RICE WITH PEANUTS

Steps:

• Wash the rice and soak if desired. If you are using a rice other than basmati, skip this step.
• Heat oil in a medium saucepan over medium heat. Add onion and celery. Cook, stirring frequently, 1 minute.
• Add ginger root. Continue to cook 2 minutes more.
• Add apricots and spices, along with about a tbsp of water. Continue to cook for 2 minutes, stirring constantly and adding small amounts of water if necessary, about a tbsp at a time to prevent sticking.
• Add water starting with the rice soaking water if you are using soaked basmati rice, and adding enough tap water to equal the 2 cups. Add salt.
• Bring to a boil, then stir in rice. When water boils again, stir, reduce heat to medium-low, cover the saucepan, and simmer gently for 20 minutes, until liquid has been absorbed.
• Remove from heat and let stand covered for 5 minutes.
• Fluff rice with a fork, spoon into a serving bowl and top with peanuts.