Rice Almondine Recipes

ALMOND RICE

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.

WILD RICE ALMONDINE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, chives, shallots and green pepper and sauté until soft.
• Stir in the rice and sauté 2 to 3 minutes more.
• Add the almonds, water chestnuts and mushrooms.
• Turn the mixture into a casserole dish.
• Stir in the boiling chicken broth and season with salt and pepper, to taste.
• Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.

BROWN RICE ALMONDINE

Steps:

• Cook and stir onion in hot margarine until tender.
• Add broth, lemon juice and garlic powder.
• Bring to boil.
• Stir in rice.
• Return to boil.
• Reduce heat to low; cover and simmer 5 minutes.
• Remove from heat.
• Stir in green beans, almonds and dill; cover.
• Let stand 5 minutes.

RICE PILAF AMANDINE

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.
• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.
• Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.

RICE ALMONDINE

Steps:

• 1. Toast almonds in non-stick skillet over medium heat, stirring constantly.
• 2. In a 2-quart saucepan, combine broth, Parsley Flakes and margarine. Bring to a boil.
• 3. Stir in rice. Cover and reduce heat to simmer for 20 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork.
• 4. Gently toss in almonds and serve.

RICE ALMONDINE

Steps:

• Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
• Bring to a boil and stir in rice and butter.
• Cover pan and reduce heat to medium low; cook 20 minutes.
• Remove from heat and let stand 5 minutes.
• Fluff rice with a fork and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
• For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
• Enjoy!