Best Chapanas With Golden Raisins Recipes

Cashew Rice with Golden Raisins image

Provided by Sandra Lee

Time 22m

Yield 6 servings

Number Of Ingredients 7

Steps:

Add all ingredients except cashews and raisins to a medium saucepan. Bring to full boil over medium-heat.
Remove from heat and let stand 7 to 9 minutes.
Fluff rice with a fork and stir in cashews and raisins. Serve hot.

Braised Red Cabbage with Raisins image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 2 strips chopped bacon in olive oil in a pot over medium heat until crisp. Add 1 chopped onion; cook until softened, 4 minutes. Add 1 cup chicken broth, 1/2 head sliced red cabbage, 3 tablespoons white wine vinegar, 2 tablespoons sugar and 1 bay leaf; season with salt and pepper. Cover and cook, stirring occasionally, until tender, 30 minutes. Stir in 1/3 cup golden raisins and 2 tablespoons chopped parsley.

Caponata with Fennel, Olives, and Raisins image

Yield Makes 6 cups

Number Of Ingredients 10

6 tablespoons olive oil
1 1/2 pounds unpeeled eggplant, cut into 3/4-inch cubes
3 cups coarsely chopped red bell peppers
2 cups coarsely chopped fresh fennel bulb (about 1 medium)
6 large garlic cloves, chopped
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 cup golden raisins
1 1/4 cups tomato sauce
6 tablespoons red wine vinegar
3/4 cup chopped fresh basil

Steps:

Heat oil in heavy large pot over medium-high heat. Add eggplant, bell peppers, fennel, and garlic; sauté until eggplant is tender, about 10 minutes. Add olives and raisins, then mix in tomato sauce and vinegar. Cover, reduce heat to medium-low, and simmer 15 minutes, stirring occasionally. Uncover and simmer until caponata is thick and vegetables are tender, stirring occasionally, about 15 minutes longer. Mix in basil. Season caponata to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.) Serve at room temperature.