Rice Amandine Recipes

RICE AMANDINE

Steps:

• Bring chicken broth and water to boil in medium saucepan.
• Stir in rice; cover. Remove from heat. Let stand 5 min.
• Add almonds; mix lightly.

CHICKEN AMANDINE

Steps:

• On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
• In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
• Remove chicken to platter.
• In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
• Stir in lemon juice.
• Spoon sauce over chicken.
• Garnish with parsley sprigs.

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!

BAKED WILD RICE AMANDINE

Steps:

• Preheat oven to 475°F.
• In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
• Rice may be made 1 day ahead and reheated before serving.

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.

CHICKEN WILD RICE AMANDINE

Steps:

• Heat oven to 350 degrees. Spray 3-qt casserole with nonstick cooking spray. Rinse wild rice; place in large saucepan. Add in sufficient water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer 10 min. Meanwhile, heat oil in Dutch oven over medium- high heat till warm. Add in chicken; cook and stir 6 to 8 min or possibly till lightly browned. Add in onion and mushrooms; cook and stir 5 to 6 min or possibly till onion and mushrooms are tender. Drain wild rice. Add in to mix in Dutch oven. In large bowl, combine broth, soy sauce, warm pepper sauce and flour; blend well. Stir into chicken mix in Dutch oven. Add in water chestnuts; cook and stir till mix is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole. Bake at 350 degrees for 30 min. Stir in almonds; cover and bake an additional 30 to 45 min or possibly till rice is tender and liquid is absorbed. 8 (1-1/4-c.) servings. MAKE AHEAD TIP: This casserole can be prepared early in the day and refrigerated till baking time. Add in 10 min to the total baking time. notes: Made this 12-22-97; used a 9x13-inch dish to bake it in. This was a delicious dish-could have used a little more warm sauce and some garlic.

CHICKEN AND RICE AMANDINE

Steps:

• Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
• Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
• Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.