Nutty Rice Recipes

NUTTY WILD RICE

Nutty Wild Rice image

You'll go nuts for this wild side dish and its hearty crunch. Served warm, this rice packs a zesty bite. Heather Webb, Channelview, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 5 servings.

Number Of Ingredients 9

Ingredients

2-1/2 cups water
1/2 cup uncooked wild rice
1 tablespoon reduced-sodium soy sauce
6 green onions, sliced
1 tablespoon butter
2/3 cup sliced almonds, toasted
1/4 cup sunflower kernels
3 tablespoons sesame seeds, toasted
1/4 teaspoon salt

Steps:

In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

Nutrition Facts : Calories 236 calories, Fat 15g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 314mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.

NUTTY RICE

Nutty Rice image

Entered for safe-keeping, from "Favorite Brands Best-Loved Chinese Recipes & More". The wheat berries add flavor bursts and textural interest to the brown rice. This is a U.S.-family oriented recipe from the California Tree Fruit Agreement. If trying to transition to brown rice, I recommend that you pass up Uncle Ben's converted brown rice, and get Texmati Brown Rice, because the Texmati tastes so good, and UB's disappoints (your family would insist on white rice next time). If you don't have wheat berries, use 1 cup brown rice rather than 3/4 cup brown rice and 1/4 cup wheat berries. Alternatively to a stove-top saucepan, put ingredients into a rice cooker, stir with a wooden spoon, close and press Brown Rice button.

Provided by KateL

Categories Vegan

Time 52m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

Ingredients

2 cups water, boiling
3/4 cup brown rice
1/4 cup wheat berries

Steps:

Bring 2 cups water to a boil in a medium saucepan.
Add brown rice and wheat berries and return to a boil.
Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.

Nutrition Facts : Calories 128.3, Fat 1, SaturatedFat 0.2, Sodium 6, Carbohydrate 26.8, Fiber 1.2, Sugar 0.3, Protein 2.8

NUTTY HERBED RICE

Nutty Herbed Rice image

Provided by Sandra Lee

Categories side-dish

Time 6m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 (8.8-ounce) packages whole grain brown ready rice (recommended: Uncle Ben's)
2 tablespoons butter
1/3 cup chopped nut topping
1/4 cup chopped fresh herbs (parsley, thyme, marjoram, etc.)

Steps:

Heat ready rice in microwave per package directions; set aside.
In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately.

NUTTY BASMATI RICE WITH ALMONDS

Nutty Basmati Rice with Almonds image

Provided by Robin Miller : Food Network

Categories side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup slivered almonds
2 cups reduced-sodium chicken broth
1 cup basmati rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
Fluff with a fork before serving.

NUTTY RICE

Nutty Rice image

Adapted from Sandra Lee's Semi-homemade, the recipe posted on the website is missing the cumin she added in the show. Also, the original recipe uses instant brown rice, but I prefer using white rice. Since the rice is already cooked, you're just pretty much mixing and heating everything together to meld the flavors together.

Provided by Kitty Kat Cook

Categories Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cooked white rice (cooked to taste)
1/3 cup mixed nuts (I like to use chopped walnuts and slivered almonds)
2 tablespoons butter
1/4 cup chopped parsley (optional)
1/4 teaspoon cumin

Steps:

Melt the butter in a pan, add the nuts and toast over medium heat.
Add cumin and stir.
Stir in the rice and mix well.
Add the chopped parsley and mix right before serving.

Nutrition Facts : Calories 240.1, Fat 11.8, SaturatedFat 4.5, Cholesterol 15.3, Sodium 127.2, Carbohydrate 29.5, Fiber 1.3, Sugar 0.5, Protein 4.3

NUTTY BROWN RICE

Nutty Brown Rice image

Provided by Andrea Albin

Categories Nut Side Christmas Thanksgiving Quick & Easy Dinner Christmas Eve Brown Rice Nutmeg Simmer Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

4 cups water
1 1/2 cups short-grain brown rice
3 tablespoons unsalted butter
1 1/4 cups mixed nuts, chopped
1/4 teaspoon grated nutmeg

Steps:

Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
Add rice and nutmeg to skillet and toss to coat.

HONEY RAISIN NUTTY RICE

Honey Raisin Nutty Rice image

Make this easy honey raisin nutty rice in skillet - a tasty side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
2 tablespoons butter or margarine
1 cup sliced celery
1 large onion, chopped (1 cup)
1 cup walnut halves, coarsely chopped, toasted
2/3 cup golden raisins
3 tablespoons honey
3 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper
Celery leaves, if desired

Steps:

In 2-quart saucepan, cook rice in water as directed on package. Cool completely, about 20 minutes.
In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter until tender. Stir in rice, walnuts and raisins. Cook 1 minute or until thoroughly heated.
In small bowl, mix honey, lime juice, oil, salt, cinnamon and pepper. Drizzle mixture over rice; toss to coat. Garnish with celery leaves. Serve warm or at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 37 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg

NUTTY RICE KRISPIE COOKIES

Nutty Rice Krispie Cookies image

My mom and I used to make these treats for Christmas every year. The no-stovetop prep means the kids can help you mix up this easy batch of fun! -Savanna Chapdelaine, Orlando, Florida

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 2 dozen.

Number Of Ingredients 5

Ingredients

1 package (10 to 12 ounces) white baking chips
1/4 cup creamy peanut butter
1 cup miniature marshmallows
1 cup Rice Krispies
1 cup salted peanuts

Steps:

In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 49mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

NUTTY BROWN RICE SALAD

Nutty Brown Rice Salad image

This delicious cold rice salad has the great flavors of brown rice, fresh veggies, and chopped raw almonds. This has replaced high fat, low nutrition picnic salads in this household.

Provided by Jackie Wood

Categories Salad Grains Rice Salad Recipes

Time 2h30m

Yield 6

Number Of Ingredients 13

Ingredients

1 cup uncooked brown rice
1 ½ cups water
1 (15 ounce) can kidney beans, rinsed and drained
¼ cup chopped red onion
¼ cup sliced fresh mushrooms
¼ cup bite-size broccoli florets
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¼ cup chopped yellow bell pepper
2 tablespoons chopped raw almonds
¼ teaspoon coarse black pepper
2 tablespoons fat free Italian-style dressing
1 tablespoon extra-virgin olive oil

Steps:

Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
Chill for at least one hour before serving.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 39.2 g, Fat 4.5 g, Fiber 6.3 g, Protein 7.1 g, SaturatedFat 0.6 g, Sodium 203.1 mg, Sugar 1.9 g

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