Time 55m Yield 4 servings Number Of Ingredients 5 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.
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 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 30m Yield 6 servings Number Of Ingredients 6 Steps:
In a saucepan, bring pineapple juice, broth, orange juice and butter to a boil. Stir in rice and seasoning packet. Bring to a boil. Cover tightly and reduce heat to medium-low to low. Simmer until all liquid is absorbed, about 25 minutes. Fluff rice with a fork, stir in almonds and serve.
Time 1h45m Yield Stuffing for a 14- to 18-pound turkey Number Of Ingredients 14 Steps:
Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside. Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings. Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Time 1h20m Yield 10 servings. Number Of Ingredients 9 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.
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.
Time 1h40m Yield 6 servings. Number Of Ingredients 6 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Put the rice in a mixing bowl and let it cool. Preheat oven to 375 degrees. Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool. To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl. While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes. Add almonds, salt, and pepper to rice and stir gently to combine.
More about “wild rice almondine recipes”
Time 1h15m Number Of Ingredients 12 Steps:
Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock. Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.
