ALMOND RICE
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
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.
ALMOND-FRIED RICE
On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share
Provided by hennypenny49
Categories < 60 Mins
Time 1h
Yield 4 cups of rice, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a heavy skillet.
- Saute onion and green peppers until tender.
- Add pork, pepper, salt, soy sauce, almonds and rice.
- Simmer until pork is done and flavors are blended.
- Add pimentos just before serving.
Nutrition Facts : Calories 520.9, Fat 30.6, SaturatedFat 12.9, Cholesterol 78.2, Sodium 911.5, Carbohydrate 43.1, Fiber 3, Sugar 2.9, Protein 19.3
SPICY ALMOND CHICKEN AND RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 30
Steps:
- In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
- Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
- To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
- Serve the chicken with the rice; sprinkle with the almonds.
- Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
TOASTED ALMOND FRIED RICE
You can tell by the name that this Toasted Almond Fried Rice is going to be delicious. We'll add here that it also happens to be quick and easy.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp. of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 min. or until set. Remove egg from skillet; cover to keep warm.
- Add 1 Tbsp. of the remaining oil to same skillet; heat 30 sec. Add almonds, green onions and garlic; stir-fry 2 to 3 min. or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 Tbsp. oil in same skillet. Add rice; stir-fry 3 min.
- Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
NUTTY BASMATI RICE WITH ALMONDS
Provided by Robin Miller : Food Network
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
- Fluff with a fork before serving.
ALMOND FRIED CHICKEN
Make and share this Almond Fried Chicken recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 2 chicken breasts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.
Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33
ALMOND WILD RICE
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
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.
RICE WITH ALMONDS & RAISINS
This is a great side dish for a variety of meats. Toast the almonds to add another dimension of flavor. Especially good with Peachy Pork Chops. Could easily be made vegetarian by using vegetable broth.
Provided by French Fried Texan
Categories Rice
Time 25m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 264.6, Fat 6.6, SaturatedFat 2.2, Cholesterol 7.6, Sodium 310.9, Carbohydrate 44.5, Fiber 2.3, Sugar 4, Protein 6.5
ALMOND CHICKEN AND RICE
Sliced almonds lend an elegant touch to this fast and easy weeknight chicken and rice skillet dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium heat 4 min. on each side or until evenly browned.
- Stir in broth, garlic powder and remaining dressing; bring to boil. Cover; simmer 5 min or until chicken is done (165ºF). Remove chicken; cover to keep warm.
- Add broccoli to skillet; cook, uncovered, 3 min. Stir in rice and 3 Tbsp. nuts. Remove from heat; cover. Let stand 7 min. Serve chicken over rice; top with remaining nuts.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
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