Cheese Almond Rice Recipes

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CREAMY CHEESE RICE



Creamy Cheese Rice image

The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 5

1 cup water
1/2 cup uncooked long grain rice
1/4 teaspoon salt
1/4 cup cubed process cheese (Velveeta)
1 tablespoon minced fresh parsley, optional

Steps:

  • In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.

Nutrition Facts : Calories 216 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HOMEMADE VEGAN AND DAIRY-FREE ALMOND CHEESE



Homemade Vegan and Dairy-Free Almond Cheese image

Enjoy this easy-to-make vegan and dairy-free almond cheese. It uses only five ingredients: raw almonds, lemon juice, olive oil, salt, and water.

Provided by Jennifer Meier

Categories     Snack     Appetizer

Time P1DT12h50m

Yield 8

Number Of Ingredients 5

1 cup whole raw unsalted almonds (skin removed; see blanching and/or soaking almonds below)
3 tablespoons lemon juice
3 tablespoons olive oil
3/4 teaspoon salt
1/2 cup water

Steps:

  • Gather the ingredients.
  • Blanched almonds are almonds that have their skins removed; you can have someone else do it for you or do it yourself. First, start by boiling water over the almonds and let the almonds soak for a few minutes.
  • Drain and rinse the almonds, and then rub the almonds with a towel or just use your fingers to peel and pop the skin off.
  • Removing the skin before making almond cheese gives the cheese a smoother texture and lighter color that looks like cheese. You can make the cheese with the skin on if you prefer.
  • Soak the blanched almonds in cold water for 24 hours before making the cheese. Cover and place in refrigerator.
  • Drain and rinse the almonds well.
  • Put the blanched almonds in a food processor or high-powered blender with the lemon juice, olive oil, salt, and water.
  • Blend until smooth, about 5 minutes.
  • Scrape the mixture into double-layered cheesecloth lining a colander.
  • Gather the cheesecloth tightly around the almond mixture and secure into a bundle by using a rubber band or string to tie the top. Give the bundle a few gentle squeezes to remove liquid. Leave the bundle in the colander and place in the refrigerator overnight over a bowl or rimmed plate to catch any liquid that might drain. Refrigerate for at least 12 hours. This helps the texture of the cheese become firmer.
  • Discard any liquid that drains out. Carefully peel the cheesecloth off of the almond "cheese." The "cheese" will have a consistency similar to cookie dough. At this point, the almond cheese can be eaten immediately as a spread or refrigerated for up to two weeks.

Nutrition Facts : Calories 125 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 200 mg, Sugar 1 g, Fat 12 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

ALMOND CHICKEN AND RICE



Almond Chicken and Rice image

"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Steps:

  • Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.

RICE CASSEROLE WITH CHEESE AND ALMONDS



Rice Casserole with Cheese and Almonds image

Easy casserole, very rich with the butter and mushroom soup, but delicious!

Provided by Rebecca Allison

Categories     Side Dish     Casseroles

Time 40m

Yield 6

Number Of Ingredients 7

4 cups uncooked white rice
½ cup butter
4 green onions, chopped
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (4 ounce) jar sliced mushrooms
1 cup slivered almonds
10 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan bring 8 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, in a small saucepan over medium heat, melt butter and saute green onions. Stir in soup. Combine soup mixture with cooked rice and stir in mushrooms and almonds; mix well. Spoon half of the mixture into a 1 1/2 quart casserole dish. Sprinkle half of the cheese over the mixture, then repeat the layers.
  • Bake in preheated oven for 20 minutes, or until cheese is melted.

Nutrition Facts : Calories 1005.4 calories, Carbohydrate 116.9 g, Cholesterol 90.3 mg, Fat 47.2 g, Fiber 4.3 g, Protein 27.9 g, SaturatedFat 22.1 g, Sodium 1144.1 mg, Sugar 3.4 g

CREAMY ALMOND CHICKEN BAKE



Creamy Almond Chicken Bake image

A delicious chicken dish that is cheesy and nutty and GOOOOOD!!

Provided by Linda Rutkowski

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

bread crumbs
4 skinless, boneless chicken breast halves
2 tablespoons olive oil, or more to taste
2 cups cooked white rice
2 cups ranch dressing
1 (10.75 ounce) can cream of celery soup
1 cup shredded mozzarella cheese
½ cup slivered almonds
1 cup shredded Cheddar cheese
1 cup crushed potato chips, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
  • Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
  • Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
  • Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1433.4 calories, Carbohydrate 65.9 g, Cholesterol 160.5 mg, Fat 105.6 g, Fiber 4.4 g, Protein 52.7 g, SaturatedFat 24.1 g, Sodium 2437.4 mg, Sugar 8.5 g

PUMPKIN, ALMOND AND CHEESE RICE BAKE



Pumpkin, almond and cheese rice bake image

Karen Burns-Booth serves up a pumpkin a Basmati bake, the perfect midweek meal for a chilly evening. Courtesy of Karen Burns-Booth, Great British Chefs.

Categories     Nuts, Paneer/cheese, Vegetables, Dinner, 61 - 90 Minutes, Hard, Vegetarian

Time 30m

Yield Serves 4

Number Of Ingredients 9

250g of Tilda Pure Basmati Rice
4 shallots, peeled and minced
2 garlic cloves, peeled and minced
600g of pumpkin, peeled, deseeded and cut into 2.5cm chunks
4 sprigs of thyme, leaves picked
75g of flaked almonds
600ml of vegetable stock
100g of cheddar, grated
1 tbsp of rapeseed oil

Steps:

  • Heat the oil in a large pan and sauté the shallots and garlic for 4-5 minutes. Add the pumpkin, thyme and flaked almonds and sauté for a further 8-10 minutes
  • Add the rice and mix well before pouring in the vegetable stock. At this point you can continue to cook the dish in the pan, covered, for 20-25 minutes, or bake as suggested below
  • Preheat the oven to 180°C/gas mark 4
  • To bake, spoon the mixture into a large gratin dish and scatter over ¾ of the grated cheese, cover with foil and bake the oven for 20 minutes
  • After 20 minutes, remove the foil and bake for a further 20-25 minutes until the cheese is golden brown and the rice is coo
  • Serve with the remaining grated cheese, salad and crusty bread or seasonal greens

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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