RED LOBSTER RICE PILAF RECIPES

Steps:

• Soak rice with 2.5 cups of hot water for at least 1 hour. Then rinse well and drain.
• Soak currants with the remaining 1/2 cup hot water for 1 hour. Then drain.
• Select Sear/Sauté and set time to 15 minutes. Press START
• With the Add Food sign, add almonds and brown for 2-3 minutes by stirring once or twice until nice golden-brown spots form in the middle of the nuts. Avoid stirring often.
• Add butter and olive oil. Stir.
• Add rice and sauté until transparent for around 3 minutes.
• Add currants, salt and chicken broth. Stir. When the chicken stock starts boiling, close the lid. Press CANCEL.
• Select Manual Mode 1 and set the temperature to 203°F and set the time to 50 minutes.
• When cooking time is complete, let pilaf rest for 10 minutes (optional).
• Remove the lid and add chopped dill to rice. Gently fluff to combine. Season to taste with salt and pepper.

Steps:

• In a Dutch oven, add 2 inches water; bring to a rolling boil. Add lobsters, cover, and steam for 8 minutes. Remove lobsters, reserving liquid. When cool enough to handle, remove meat from claws and tail, reserving any juices; refrigerate meat and juices. , In the same Dutch oven, cook carrots and onion in butter over medium-high heat until tender, 5-8 minutes. Stir in tomato paste and cook until it starts to caramelize, about 5 minutes. Add garlic; cook 1 minute. Stir in wine and simmer until reduced by half. Add lobster shells, bodies, reserved cooking liquid, reserved lobster juices and stock. Bring mixture to a simmer; cook 1 hour. Strain mixture, pressing to extract as much liquid as possible; discard shells and solids. , Return liquid to Dutch oven. Add rice and cook until extremely soft, 25-30 minutes. Puree in a blender until smooth. Add cream, thyme, salt and pepper. Bring mixture to very low simmer; add reserved lobster meat and cook until heated through. If desired, sprinkle with additional ground pepper and parsley.