Wild Rice With Roasted Peppers And Toasted Almonds Recipes

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ALMOND WILD RICE



Almond Wild Rice image

Made with both brown rice and wild rice, this popular pilaf has a hint of fruity sweetness, thanks to golden raisins. I prepare the casserole the morning of the party, then refrigerate it in an ovenproof dish to heat through later. -Mark Trinklein, Racine, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 9

5-1/2 cups chicken broth, divided
1 cup golden raisins
6 tablespoons butter, divided
1 cup uncooked wild rice
1 cup uncooked brown rice
1 cup sliced or slivered almonds
1/2 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 305 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 645mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.

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.

WILD RICE PILAF WITH PORCINI, CRANBERRIES & TOASTED ALMONDS



WILD RICE PILAF With PORCINI, CRANBERRIES & TOASTED ALMONDS image

This rice pilaf is an elegant dish to serve for special occasion! It goes well with so many different proteins... VIDEO https://www.youtube.com/watch?v=YKsuXukxD60

Provided by CLUBFOODY

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup wild rice
2 1/4 cups low sodium chicken broth, divided
2 tablespoons butter, divided
1/2 ounce dried funghi porcini, soaked in water for 30 minutes
1/3 cup slivered almonds, toasted
3/4 cup basmati rice, rinsed and drained
1/4 cup red onion, finely chopped
1 large garlic clove, pressed
1/4 cup dry white wine
1/3 cup dried cranberries
1/2 teaspoon black pepper (to taste)
1/2 teaspoon sea salt (to taste)
1 tablespoon fresh parsley, chopped

Steps:

  • In a medium pot, combine wild rice, ¾ cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
  • Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain.
  • After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 ½ cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes.
  • In another pot over medium heat, add butter. When melted, add onion and sauté for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; sauté for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat.
  • When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.

WILD RICE WITH SHITAKES AND TOASTED ALMONDS



Wild Rice With Shitakes and Toasted Almonds image

This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.

Provided by PaulaG

Categories     Brown Rice

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 1/2 cups chicken stock or 2 1/2 cups vegetable stock
2 cups sliced shiitake mushrooms
1 cup brown and wild rice mix
6 tablespoons sliced almonds
1 teaspoon butter
1 bunch scallion, trimmed and thinly sliced
fresh ground pepper
salt

Steps:

  • Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
  • Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
  • Drain any remaining liquid and transfer the rice to a serving bowl.
  • While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
  • Transfer to a plate and allow to cool.
  • If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
  • Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
  • Add the scallion mixture, almonds and pepper to the rice.
  • Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

Nutrition Facts : Calories 84.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 4.7, Sodium 152.4, Carbohydrate 6.9, Fiber 1.5, Sugar 2.6, Protein 4.3

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

WILD RICE WITH ALMONDS



Wild Rice with Almonds image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 5

1 cup wild rice blend (such as a blend of long-grain brown, sweet brown, whole-grain black,
1/4 cup slivered almonds
1 tablespoon butter
1 teaspoon salt
2 teaspoons minced fresh parsley leaves

Steps:

  • Bring 2 1/2 cups water to a boil. Add wild rice, almonds, butter, and salt and return to a boil. Reduce heat to low, cover and let cook for 50 minutes without removing the lid. Remove from heat and let rest 10 minutes, leaving covered.
  • Stir to fluff rice, transfer to serving dish and sprinkle with minced parsley.

ALMOND-MUSHROOM WILD RICE



Almond-Mushroom Wild Rice image

The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 6 servings.

Number Of Ingredients 6

1 cup uncooked wild rice
2-1/2 cups chicken broth
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons butter, melted
2 tablespoons chopped green onions

Steps:

  • Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.

Nutrition Facts :

WILD RICE WITH GRAPES



Wild Rice With Grapes image

Make and share this Wild Rice With Grapes recipe from Food.com.

Provided by Codychop

Categories     Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter, divided
2 tablespoons sliced almonds
1/4 cup green onion, sliced
1 (14 ounce) can chicken broth
3 tablespoons water
salt
pepper
2/3 cup uncooked wild rice
1 cup seedless grapes, halved

Steps:

  • Toast almonds in 1 T butter in saucepan.
  • Remove almonds and set aside.
  • Melt remaining butter in pan and add onion. Cook until tender.
  • Add broth, water, and salt and pepper to taste. Stir in rice and return to a boil.
  • Lower heat and simmer, covered, 1 hour until rice is tender.
  • Drain off and extra broth. Stir in grapes and almonds.

Nutrition Facts : Calories 209.2, Fat 8.2, SaturatedFat 4, Cholesterol 15.3, Sodium 378.7, Carbohydrate 28.6, Fiber 2.5, Sugar 7.5, Protein 7.1

WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS



Wild Rice with Roasted Peppers and Toasted Almonds image

Categories     Garlic     Side     Broil     Christmas     Thanksgiving     Almond     Bell Pepper     Fall     Healthy     Christmas Eve     Shallot     Wild Rice     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 12

1/4 pound shallots (about 4 medium), thinly sliced crosswise into rounds
4 garlic cloves, thinly sliced crosswise
2 tablespoons olive oil
2 cups wild rice (11 ounces), rinsed and drained
3 1/2 cups reduced-sodium chicken broth (28 fluid ounces)
3 1/2 cups water
2 red bell peppers
1 tablespoon unsalted butter
1 cup sliced almonds with skins (3 1/2 ounces)
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon Sherry vinegar

Steps:

  • Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
  • Meanwhile, preheat broiler.
  • Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
  • Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
  • Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

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