Seventies Almond Rice Recipes

ALMOND RICE PILAF

Steps:

• Melt butter in a 12-inch skillet with a lid over MEDIUM heat. Add rice, orzo and almonds and cook, stirring, for several minutes until they are lightly toasted.
• Carefully pour in the chicken broth. Add all the seasonings, except the parsley. Stir to combine and bring to a low boil. Reduce heat to LOW, cover the skillet and cook for 20 minutes or until the broth has been absorbed and the rice and orzo are tender and fluffy. Remove from the heat, stir in parsley, and serve.

SAFFRON ALMOND RICE

Steps:

• Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
• Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
• Simmer for 15 minutes on low heat.
• Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

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.

DELICIOUS ALMOND RICE PILAF

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

ALMOND RICE

Steps:

• Combine first four ingredients in a saucepan over high heat.
• Bring to a boil and stir 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.
• Gently toss in toasted almonds and serve.

POMEGRANATE AND ALMOND RICE

Steps:

• In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
• Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
• In the mean time remove the seeds from the pomegranate.
• Stir the almonds and pomegranate seeds into the rice and serve.

ALMOND RICE

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.

ALMOND WILD RICE

Steps:

• In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

SEVENTIES ALMOND RICE

Steps:

• In a large skillet (mom used the electric skillet so it would stay warm at parties), melt 1 stick of margarine.
• Add the rice and stir thoroughly.
• Dissolve the bouillon into the hot water and add it to the rice.
• Cover and cook for 20 to 30 minutes, until the water has been absorbed.
• Turn the heat off and add almonds, green onions, and soy sauce.
• Crock pot modification: Premelt the butter. Add butter and rice to crock pot, then stir to combine. Add bouillon and water. Cook -- 1.5 to 2 hours on hi and (I'm guessing) 4-6 hours on lo. I've checked on hi but please let me know what your times are. Finish recipe as above.
• Brown rice modification: Same as normal, but add 1/2 cup more liquid. Times would be 50 minutes in a skillet. Add 30-60 minutes to crock pot times.
• Modern version: Substitute 1 tablespoon olive oil and 1 tablespoon butter (or heart smart spread) for the margarine. Use brown rice. Use low sodium chicken or vegetable stock in place of the bouillon and water (organic optional). Use low sodium soy sauce. And -- it will still taste good. Cooking methods sure have changed!