Time 10m Yield 4 servings. Number Of Ingredients 7 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.
Time 40m Yield 4 Number Of Ingredients 7 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.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 12 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.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 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!
Time 1h Yield 6 servings Number Of Ingredients 11 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.
Time 1h Yield 6-8 servings. Number Of Ingredients 17 Steps:
In a large skillet, saute celery, green pepper and onion in butter until tender; remove from the heat. Add chicken, rice, broth, peas, pimientos, salt and pepper; mix well. Spoon into a greased 13-in. x 9-in. baking dish. , Combine soup and mayonnaise; spread over chicken mixture. For topping, combine stuffing and almonds; sprinkle over casserole. Drizzle with butter. , Cover and bake at 350° for 30 minutes. Uncover and bake 15 minutes longer or until bubbly.
Yield Serves 4 Number Of Ingredients 5 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.
