Almond Sauce For Rice Recipes
ALMOND RICE
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
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.
VEGGIE RICE WRAPS WITH ALMOND DIPPING SAUCE
A delicious recipe for lunch or dinner packed with vegetables.
Provided by Meghan Telpner
Time 15m
Number Of Ingredients 19
Steps:
- Soak one piece of rice paper in warm water until soft and pattern in paper is less noticeable.
- Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
- Arrange veggies in a row along the centre of rice paper. Add noodles first if using and greens last. Leave about 1 1/2 inches at both ends.
- Fold in edges that meet the veggies and than wrap up sides.
- Place second piece of rice paper in water to soften.
- Pull out of water carefully, allow excess water to drain, and lay out on flat surface.
- Place the first roll along centre of second piece of rice paper and wrap.
- Enjoy with dipping sauce, or with your favourite pesto.
- Place all ingredients in a blender and process until smooth.
- Will keep in a stored container in the fridge for up to five days.
- Can also be used as a salad dressing.
RISALAMANDE (DANISH ALMOND RICE PUDDING WITH CHERRY SAUCE)
Wonderfully creamy and delightfully flavorful, this famous rice pudding is sure to win you over!
Provided by Kimberly Killebrew
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Bring the rice, salt, lemon zest, sugar and water to a boil in a medium-sized stock pot. Boil for 3 minutes, add the milk and return to a boil. Reduce the heat to low, cover and simmer for 30-35 minutes, stirring occasionally, increasing the frequency during the last 10 minutes to prevent scorching. Stir in the chopped blanched almonds.
- Let the rice cool and then chill for several hours or overnight.
- Beat the cream until it starts to thicken. Add the sugar, vanilla bean paste and almond extract and beat until stiff peaks form. Be careful not to over-beat. Stir the cream mixture into the rice pudding.(Note: The rice will may be very stiff. Stir it to loosen it up and then stir it more after the cream has been added to break up any clumps.)
- Serve the Risalamande at room temperature with the warm cherry sauce.
Nutrition Facts : ServingSize 1 serving, Calories 656 kcal, Carbohydrate 53 g, Protein 12 g, Fat 44 g, SaturatedFat 22 g, Cholesterol 124 mg, Sodium 200 mg, Fiber 3 g, Sugar 22 g
ALMOND RICE WITH RASPBERRY SAUCE
It simply wouldn't be Christmas in our family without this old-fashioned dessert. Cool and creamy, it looks beautiful drizzled with the tart raspberry sauce.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan over medium heat, bring 4 cups of water, rice and salt to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender and liquid is absorbed. Stir in milk and sugar. Bring to a boil over medium heat; reduce heat and simmer, uncovered, until milk is absorbed and rice is creamy. Remove from the heat; stir in almonds and extract. Cool slightly; cover and chill. , Meanwhile, in another saucepan, combine cornstarch and remaining water; add raspberries. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cover and chill. , Just before serving, whip cream until soft peaks form; fold into rice mixture. Spoon into individual serving dishes and top with raspberry sauce. Garnish with mint if desired.
Nutrition Facts :
ALMOND RICE
Make and share this Almond Rice recipe from Food.com.
Provided by VickyJ
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in skillet; add almonds and saut0233 just until golden.
- Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.
Nutrition Facts : Calories 220.4, Fat 9.1, SaturatedFat 0.9, Sodium 1.2, Carbohydrate 30, Fiber 2.1, Sugar 0.7, Protein 5.2
BLACK FORBIDDEN RICE & EGGPLANT WITH ALMOND CREAM SAUCE
According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.
Provided by Sharon123
Categories Rice
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice while you are bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is absorbed, 45 minutes. Do not stir.
- Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
- In a bowl, mix soy sauce, rice vinegar, mirin(or sherry), water, garlic, and ginger juice. When eggplant is very well cooked, stir in soy sauce mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth(as butter), about 20 minutes.
- To make sauce:.
- Pulse almonds in a blender or food processor until they turn to meal. Add water and blend on high for 2 minutes. (If you would rather have a smooth sauce, press mixture through a strainer, removing about 3/4 cup of fiber.) Add miso and blend for1 minute.
- Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating. This makes about 2 3/4 cups.
- Serve rice, eggplant, and almond sauce layered or separately. Enjoy!
Nutrition Facts : Calories 396.7, Fat 21.8, SaturatedFat 2.3, Sodium 777.4, Carbohydrate 43.4, Fiber 10, Sugar 5.8, Protein 10.2
VIETNAMESE SPRING ROLLS WITH CRISPY TOFU
Steps:
- Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
- Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
- Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
- To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
- Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
- To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
- Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
- To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
- Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
- Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
- Leftovers store well individually wrapped in plastic wrap, though best when fresh.
Nutrition Facts : ServingSize 1 spring roll, Calories 283 kcal, Carbohydrate 32.1 g, Protein 7.8 g, Fat 14.6 g, SaturatedFat 1.8 g, Sodium 268 mg, Fiber 3 g, Sugar 4.1 g, UnsaturatedFat 11.5 g
ALMOND SAUCE
Great on all veggies and noodles and as a dip for meats.
Provided by steward
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 10
Steps:
- Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 5.8 g, Fat 16.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 523.3 mg, Sugar 2.1 g
More about "almond sauce for rice recipes"
HOW TO MAKE ALMOND SAUCE - SIMPLE RECIPES, DELICIOUS DISHES
From food.onehowto.com
5/5 (1)
- To start making your almond sauce for meat or fish, you should prepare all your ingredients now to save time when actually cooking the sauce. So, peel and chop half an onion and the garlic cloves, and put them to one side. Then break the bread slices up into small pieces and put them aside too. If you have whole almonds, not ground, then peel, cut and crush them as much as possible with a pestle and mortar.
- Now that you have everything ready, drizzle the oil in a pan and put on a medium heat. If you have sunflower oil instead of olive oil that's fine, it also works well in this sauce - but keep in mind that the flavour will vary slightly. Sauté the chopped onion and when it starts to brown, add the pieces of bread. Don't forget to stir with a wooden spoon to stop the onion burning and sticking.Picture: vietnamitasenmadrid.com
- When the bread is fried, add the ground or crushed almonds and fry until golden. Next add 3 or 4 tablespoons of white wine and continue stirring. The wine is optional - it's there to intensify the taste a little - but if you're cooking the almond sauce for children it's best to leave it out. When the wine has evaporated a little, add 2 or 3 tablespoons of tomato sauce, mix everything together, and let it sit a few minutes.
- When the sauce has rested for a couple of minutes, crumble in half a stock cube or add 240ml of liquid stock. Proper meat broth is ideal if you have it, but if not, a stock cube will also provide a delicious flavour. Add the milk to the almond sauce, stirring continuously with a wooden spoon. If you prefer, you can use cream instead. This will make a slightly thicker sauce.
SMOOTH AND SPICY ALMOND SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (2)
Servings 1.5
- Pulse ginger in a food processor until finely chopped. Add almond butter, lemon juice, honey, paprika, cayenne, and ⅓ cup ice-cold water and pulse, adding more water by the tablespoonful to thin if needed, until smooth. Season with salt and pepper.
- Do Ahead: Almond sauce can be made 3 days ahead; cover and chill. Bring to room temperature before using.
CREAMY ALMOND CHICKEN WITH RICE PILAF RECIPE | LITTLE ...
From littlespicejar.com
5/5 (2)
Category 30 Minute Meals
Servings 4
Total Time 35 mins
- Rice Pilaf: Heat the oil in a medium saucepan over medium heat. Add the rice and garlic and let toast for 2 minutes. When the rice is toasted and the garlic is fragrant, add 2 cups of chicken broth and let it come to a boil, lower the heat to low, cover and let the rice cook for 15-20 minutes or until the water dries up. While the rice is cooking, start on the chicken. Let stand for 5 minutes before fluffing the rice with a fork.
- Cook the chicken: Season the chicken with a generous sprinkle of salt, pepper, and 1/4 teaspoon of garlic powder. Heat the butter in a large skillet over medium high heat. Add the chicken and let cook all the way through, about 4-12 minutes depending on thickness. While the chicken is cooking, zap the green beans in the microwave for 30-45 seconds. When the chicken is cooked, remove to a plate.
- Make the sauce: Add the mushrooms to the remaining butter and sauté them for 1-2 minutes or until they soften. Sprinkle the flour and the remaining 1/4 teaspoon of garlic powder, stir to coat and let cook for 1 minute. Pour in 1 1/4 cup of chicken broth and the sour cream, use a whisk to help break up any of the flavor bits that may be stuck to the pan. Let the sauce come to a simmer and thicken. It should thicken enough to coat the back of a spoon in about 1-3 minutes, if you prefer your sauce slightly thinner, adjust with the remaining 1/4 cup of broth. Once the broth has reached your desired consistency, taste and adjust seasonings to preference. Add the chicken and beans into the skillet and drizzle with sauce. Sprinkle with the toasted almonds and serve immediately with the rice pilaf.
ROASTED CAULIFLOWER WITH ALMOND SAUCE (ESTER RESTAURANT ...
From recipetineats.com
5/5 (12)
Total Time 30 mins
Category Meal, Vegetable
Calories 418 per serving
- Place the almond meal, water and 2 tbsp of olive oil in a small saucepan over medium heat. Heat until the almond meal starts to swell - around 2 to 3 minutes.
- Cut the cauliflower into quarters (leaving most of the outer leaves on). Cut off a bit of the core, otherwise it won't cook through because it is thicker (see photo below).
- Spread about 3/4 cup of the Almond Sauce on a plate. Place the cauliflower on top, sprinkle over the almonds and mint.
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ASIAN NOODLES IN CREAMY CASHEW SAUCE - THE LITTLE ALMOND
From thelittle-almond.com
Servings 4
Total Time 45 mins
Estimated Reading Time 2 mins
- Cook the rice noodles as directed on the package. As noodles are cooking, prep all your veggies. Once noodles are cooked, set aside.
- To make the sauce, drain your soaked cashews and add to a high speed blender. Add the rest of the Creamy Cashew Sauce ingredients and blend until comined and smooth. Set aside.
EASY ALMOND SATAY SAUCE - RUNNING ON REAL FOOD
From runningonrealfood.com
5/5 (1)
Total Time 5 mins
Category Sauce
Calories 106 per serving
- Add everything except the water to a bowl or sealable container and shake or stir until uniform and creamy. If using a fresh can of coconut milk, be sure to shake well before opening.
- Add water 1 tsp at at time to adjust the consistency, if needed. You may want it a little thicker if using as a dip or a little thinner if using as a dressing or sauce.
- Serve as a dip, spread it in a wrap or use it as a sauce for chopped salads, tofu, tempeh, noodles and buddha bowls.
ALMOND RICE PILAF - EASY RICE RECIPE WITH MUSHROOMS + …
From savoryexperiments.com
4.5/5 (10)
Total Time 45 mins
Category Side Dish
Calories 281 per serving
- In a medium sauce pan, melt butter over medium heat. Add almonds, onions and raw rice. This step is super important- you are going to sauté this mixture until the rice is fully browned, stirring frequently.
- After browning, lightly season with salt and pepper. Add water, bullion cubes and lemon juice. Stir together and bring to a boil over high heat.
- Just when mixture comes to a boil, lower heat to a simmer and cover for 15-20 minutes. Refrain from opening the lid too often. This will only slow down the cooking process. Also refrain from stirring the rice, this releases starch and can make the rice mushy. Instead, use a large fork and fluff it to make sure all of the liquid on the bottom is filly absorbed.
MEATBALLS IN ALMOND SAUCE RECIPE - SPANISH ALBóNDIGAS EN ...
From spanishsabores.com
5/5 (3)
Total Time 1 hr
Category Tapa
Calories 141 per serving
- Start by making the ground meat mixture. In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, the milk, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.
- Refrigerate the mixture for a few hours, or overnight. Make sure it's covered in clingfilm, with the plastic touching the meat directly. You can skip this step, but may have to add more breadcrumbs and the meatballs may not be as flavorful.
- When you're ready to make the meatballs, roll the meat mixture into medium sized balls, and dredge in flour. Fry in hot olive oil (or sunflower oil), turning if necessary to brown all sides. Drain on paper towels. They should still be pink on the inside, as they'll continue to cook in the almond sauce.
- To make the almond sauce, add about 1/4 cup olive oil to a frying pan and sauté the 3 whole garlic cloves over medium heat. Take them out as soon as they're golden, and add them to a food processor.
ALMOND RICE PUDDING RECIPE WITH CARAMEL SAUCE | COOKSHIDEOUT
From cookshideout.com
Cuisine American
Category Dessert
Servings 4
Total Time 45 mins
- In a small saucepan, bring 1½cups of water to a boil, add the rice and cook for 2~3 minutes. Drain the water and set aside.
- In a heavy bottom saucepan, combine milk, salt, vanilla pod and seeds. Bring the milk to a gentle simmer.
- Stir in the rice, cover and simmer for 25~35 minutes, stirring occasionally to make sure that the rice doesn't stick to the bottom of the pan. Cook till the liquid is absorbed and the rice is tender.
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Estimated Reading Time 2 mins
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Total Time 55 mins
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ALMOND SAUCE FOR RICE RECIPES
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