Pistachio Persian Rice Salad
 
A rice salad with fruit, spices, and Kangaroo Rosemary Pistachios to be served chilled or at room temperature.

Yield: 4 to 6 servings

Ingredients:
 
 
  • 1 cup raw white basmati rice (see Notes below)
  • 2 tablespoons canola or other vegetable oil
  • 1/2 teaspoon ground cinnamon
  • Generous pinch of ground cardamom
  • Pinch of ground black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated orange peel
  • 2 cups water
  • 1/2 cup currants, chopped raisins, dates, or dried apricots
  • 1/2 cup coarsely chopped Kangaroo Rosemary Pistachios
  • 1/2 cup minced celery
  • Juice of 1 orange (about 1/3 cup)
  •  
    Preparation:

    Rinse the rice in a sieve and set aside to drain. Warm 1 tablespoon of oil on medium heat in a saucepan. Add the rice and saute, stirring constantly for 3 minutes. Stir in the cinnamon, cardamom, salt, black pepper, grated orange peel and continue to saute for 1 minute. Stir in the water, cover, and simmer for 25 to 30 minutes till rice is tender and water absorbed. In a serving bowl, combine the hot rice and dried fruit, mix. Allow to cool for 20 minutes. Add Rosemary Pistachios, orange juice, and the remaining tablespoon of oil. Stir well. Serve salad at room temperature or chilled.

    You may add 1 tablespoon of fresh mint and 1 teaspoon of lemon juice if a little more tang is desired.

    Notes: You may use brown basmati rice if desired. Just increase the cooking time to 45 minutes then let stand for 10 minutes with the cover on. The finished salad will have a chewier texture and nutty flavour.
     
    Rosemary Pistachio Mayonnaise
     
    Ground Kangaroo Rosemary Pistachios and fresh basil make a deliciously different homemade mayonnaise. Great over hot pasta or in cold seafood pasta salad.

    Yield: 1 Cup

    Ingredients:
         
     
  • 3 egg yolks
  • 1 cup extra virgin olive oil
  • Salt and pepper
  • Juice of 1/2 lemon
  • 1-1/2 tablespoons fresh basil, finely chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 3 tablespoons ground Kangaroo Rosemary Pistachios
  •  
    Preparation:

    Whisk egg yolks in a bowl. Continue to whisk and pour oil in slowly bit by bit, until it has all been absorbed. Still whisking, add salt, pepper, and lemon juice to taste. Stir in basil, parsley, and Rosemary Pistachios to give a smooth thick sauce.

    Beat another egg yolk in a clean bowl and gradually whisk in. The mayonnaise will keep, covered and chilled, for up to 24 hours.
     
    Szechuan Chicken with Teriyaki Cashews
     
    Soy sauce, rice wine, and ginger contribute a rich flavor to the simple but tasty chicken and cashew stir-fry. Inclusive of marinating time, this dish will be completed in less than a hour. For a full meal, serve over cooked rice.

    Yield: 4 Servings

    Ingredients:
         
     
  • 2 whole chicken breasts, boned, skinned and cut into 3/4-inch cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 tablespoons additional soy sauce
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon white vinegar
  • 1/4 cup vegetable oil
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 3 green onions, sliced
  • 1 tablespoon minced fresh ginger
  • 1/2 cup Kangaroo Teriyaki Cashews
  • Cooked rice
  •  
    Preparation:

    Marinate chicken in 1 tablespoon soy sauce and 1 tablespoon Chinese rice wine for 30 minutes.

    Mix 2 Tablespoons soy sauce, cornstarch, sugar, and vinegar together and set aside.

    Heat oil in a wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Add soy sauce mixture and any remaining chicken marinade, constantly stirring. Add Teriyaki Cashews. You may serve over cooked rice.
     
    Almond Crunch Coconut-Scented Rice
     
    Rice cooked in fat-free milk with a hint of coconut flavor and Cheddar Cheese Almond crunches. It is a fast and healthier alternative.

    Yield: 4 to 6 servings
     
    Ingredients:
         
     
  • 2 cups fat-free milk
  • 1/4 teaspoon salt
  • 2 cups uncooked instant rice
  • 1 ounce sliced Kangaroo Cheddar Cheese Almonds (1/4 to 1/3 cup)
  • 1/2 teaspoon coconut extract
  •  
    Preparation:

    In medium saucepan, bring milk and salt to a boil over medium-high heat, for about 3 minutes. Stir in rice. Return to a boil, about 1 minute. Reduce heat and simmer, covered, for 5 to 6 minutes, or till liquid is absorbed.

    Crush Cheddar Cheese Almonds in a plastic bag or with the back of a spoon or fork.

    Add coconut extract to rice, fluff with a fork, and stir in Cheddar Cheese Almonds.
     
     
       
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