Almond Beef Roast With Wild Rice Recipes

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ALMOND-MUSHROOM WILD RICE



Almond-Mushroom Wild Rice image

The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 6 servings.

Number Of Ingredients 6

1 cup uncooked wild rice
2-1/2 cups chicken broth
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons butter, melted
2 tablespoons chopped green onions

Steps:

  • Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.

Nutrition Facts :

WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS



Wild Rice with Roasted Peppers and Toasted Almonds image

Categories     Garlic     Side     Broil     Christmas     Thanksgiving     Almond     Bell Pepper     Fall     Healthy     Christmas Eve     Shallot     Wild Rice     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds
4 garlic cloves, thinly sliced crosswise
2 tablespoons olive oil
2 cups wild rice (11 ounces), rinsed and drained
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
3 1/2 cups water
2 red bell peppers
1 tablespoon unsalted butter
1 cup sliced almonds with skins (3 1/2 ounces)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Sherry vinegar

Steps:

  • Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
  • Meanwhile, preheat broiler.
  • Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
  • Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
  • Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

WILD RICE WITH SHITAKES AND TOASTED ALMONDS



Wild Rice With Shitakes and Toasted Almonds image

This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.

Provided by PaulaG

Categories     Brown Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
2 cups sliced shiitake mushrooms
1 cup brown and wild rice mix
6 tablespoons sliced almonds
1 teaspoon butter
1 bunch scallion, trimmed and thinly sliced
fresh ground pepper
salt

Steps:

  • Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
  • Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
  • Drain any remaining liquid and transfer the rice to a serving bowl.
  • While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
  • Transfer to a plate and allow to cool.
  • If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
  • Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
  • Add the scallion mixture, almonds and pepper to the rice.
  • Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

Nutrition Facts : Calories 84.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 4.7, Sodium 152.4, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 4.3

ALMOND WILD RICE



Almond Wild Rice image

Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

5-1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup sliced or slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

Nutrition Facts : Calories 305 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 645mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE WITH ALMONDS



Wild Rice with Almonds image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

1 cup wild rice blend (such as a blend of long-grain brown, sweet brown, whole-grain black,
1/4 cup slivered almonds
1 tablespoon butter
1 teaspoon salt
2 teaspoons minced fresh parsley leaves

Steps:

  • Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered.
  • Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley.

WILD RICE AND BEEF CASSEROLE



Wild Rice and Beef Casserole image

Dinner ready in 55 minutes! Enjoy this rice and beef casserole baked to perfection - a hearty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 6

1 lb lean (at least 80%) ground beef
1 package (6.2 oz) fast-cooking long-grain and wild rice mix
1 can (10.75 oz) condensed tomato soup
1/4 cup milk
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Meanwhile, make rice mix as directed on package-except omit butter. Stir rice mixture, soup, milk and pepper into beef. Spoon into casserole.
  • Cover and bake 30 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is hot.

Nutrition Facts : Calories 530, Carbohydrate 45 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 6 g, TransFat 1 g

BAKED WILD RICE WITH ALMONDS



Baked Wild Rice With Almonds image

Make and share this Baked Wild Rice With Almonds recipe from Food.com.

Provided by Chandra M

Categories     Brown Rice

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1/2 cup onion, chopped
1/4 cup green pepper, chopped
3 garlic cloves, minced
2 cups brown and wild rice mix (I like Lundberg Wild Blend)
3/4 cup slivered almonds
4 cups chicken broth
1/2 cup white wine
1 teaspoon sea salt
1 teaspoon pepper

Steps:

  • In large saute pan, warm oil.
  • Saute the onions, green pepper, and garlic until soft.
  • Add the rice and saute another 2 minutes, until sweetly fragrant.
  • Stir in almonds and transfer to casserole dish.
  • Add chicken broth, wine, salt, & pepper, stir to combine.
  • Bake in a preheated 350F oven for 1- 1 1/2 hours or until all liquid is absorbed.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 142.2, Fat 10.9, SaturatedFat 1.3, Sodium 674, Carbohydrate 4.6, Fiber 1.5, Sugar 1.5, Protein 4.8

ALMOND RICE



Almond Rice image

A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1-1/2 cups uncooked instant rice
1 tablespoon butter
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

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