Almond Mushroom Rice Food

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ALMOND RICE PILAF



Almond Rice Pilaf image

This tasty rice pilaf dish features slivered almonds. Cooking rice via the pilaf method brings out nutty, toasty flavors, and it's less sticky, too.

Provided by Danilo Alfaro

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoon butter
1 cup long-grain white rice
2 tablespoon finely diced onion
1/2 cup slivered almonds
1 1/2 cups chicken stock or broth
1 bay leaf
Kosher salt, to taste
2 tablespoon chopped Italian parsley

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.​
  • Heat a heavy-bottomed saucepan over medium heat, then add butter. Meanwhile, in a small saucepan, bring stock or broth to a boil.​
  • When butter gets foamy, add diced onion and almonds and sauté until onion is slightly translucent, about 2 to 3 minutes.​
  • Add uncooked rice and sauté, stirring constantly, for about a minute, or until rice is fully coated with the melted butter.​
  • Add hot stock or broth, bring back to a boil, then add bay leaf. Cover and place entire pot in the oven. Tip: Check seasoning of cooking liquid and make any necessary adjustments before pot goes into oven.​
  • Cook rice in oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes, there's still liquid in the pot or rice is still too moist, re-cover and return pot to oven for another 2 to 4 minutes.​
  • Remove pot from oven and gently fluff rice with a wooden fork. Remove bay leaf and discard. Then place a paper towel across top of pot, replace lid, and let rice stand for 10 minutes. Garnish with chopped parsley and serve right away.

Nutrition Facts : Calories 212 kcal, Carbohydrate 18 g, Cholesterol 18 mg, Fiber 2 g, Protein 6 g, SaturatedFat 4 g, Sodium 255 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g

WILD RICE, ALMOND AND MUSHROOM STUFFING



Wild Rice, Almond and Mushroom Stuffing image

Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.

Provided by Martha Rose Shulman

Categories     dinner, stuffing and dressing, side dish

Time 1h45m

Yield Stuffing for a 14- to 18-pound turkey

Number Of Ingredients 14

1 1/2 quarts chicken stock, turkey stock or vegetable stock
2 cups wild rice
Salt to taste
2 tablespoons extra-virgin olive oil
1 large onion or 4 shallots, chopped
4 garlic cloves, minced
3/4 pound mushrooms, trimmed and sliced
1 cup chopped celery
1/3 cup toasted almonds, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup chopped flat-leaf parsley
1 to 2 tablespoons chopped fresh sage, to taste
Black pepper, to taste

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.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams

CRANBERRY, ALMOND & MUSHROOM RICE PILAF



Cranberry, Almond & Mushroom Rice Pilaf image

Add cranberries, thyme and almonds to a mushroom rice pilaf for Cranberry, Almond & Mushroom Rice Pilaf, a tasty side dish. Our Cranberry, Almond and Mushroom Rice Pilaf is great for any holiday or part of a weeknight dinner.

Provided by My Food and Family

Categories     Grains

Time 32m

Yield 6 servings, about 1 cup each

Number Of Ingredients 8

2 tsp. canola oil
1 small onion, chopped
1-1/2 cups sliced fresh mushrooms
1 can (14 oz.) fat-free reduced-sodium chicken broth
1-1/2 cups whole grain instant brown rice, uncooked
1/2 cup dried cranberries
1/2 tsp. dried thyme leaves
1/2 cup sliced almonds, toasted

Steps:

  • Heat oil in large skillet on medium heat. Add onions; cook and stir 3 min. Add mushrooms; cook 3 min., stirring occasionally.
  • Add all remaining ingredients except nuts; stir. Bring to boil on high heat; cover. Simmer on low heat 10 to 12 min. or until liquid is absorbed.
  • Stir in nuts.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

ALMOND RICE PILAF



Almond Rice Pilaf image

Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."

Provided by Taste of Home

Categories     Side Dishes

Time 13m

Yield 6 servings.

Number Of Ingredients 5

1 medium onion, chopped
1/2 cup slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice

Steps:

  • In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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 :

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS RICE



Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons butter
1/2 cup slivered or sliced almonds
2 cups white rice
1 orange, zested
1 lemon, zested
1 quart chicken stock
6 tablespoons extra-virgin olive oil, divided
2 pounds beef tenderloin or sirloin tips, bite size pieces
Salt
Freshly ground black pepper
1 1/2 pounds mushroom caps, cremini or white, brushed clean and halved
6 clove garlic, finely chopped
1/2 cup dry Spanish sherry
1 cup beef stock

Steps:

  • Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
  • While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
  • Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
  • Fluff rice with fork and serve with the beef and mushrooms.

ALMOND MUSHROOM RICE



Almond Mushroom Rice image

I came up with this when I wanted a rice side dish, but couldn't find one that fit my mood and ingredients I had on hand. The seasonings I used were pretty mild, so you can up the amounts or use others to give it the flavor to suit your taste. I think rosemary might be a nice addition.

Provided by MarlaM

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3 tablespoons butter
1 onion, chopped
6 ounces mushrooms, chopped
1/4 cup slivered almonds
3 garlic cloves, chopped
1 1/2 cups white rice
3 1/2 cups chicken stock
1/2-1 teaspoon seasoning salt
1/2 teaspoon grill mates monterey chicken seasoning
1/2 teaspoon lemon pepper

Steps:

  • Melt butter in a large pot, add onions and saute for 2-3 minutes, then add mushrooms and saute until onions and mushrooms are soft - about 5 minutes more.
  • Add almonds, garlic and rice and saute for another 5 minute or so, until rice starts to brown slightly.
  • Add chicken stock and seasonings. Bring to a boil, then reduce heat to low, cover and cook for 25 minutes. Turn off heat and let sit, covered for another 10 minutes.

Nutrition Facts : Calories 236, Fat 7.6, SaturatedFat 3.3, Cholesterol 14.6, Sodium 184.9, Carbohydrate 35.2, Fiber 1.8, Sugar 2.8, Protein 6.6

WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)



Wild Rice, Almond and Mushroom Stuffing (Or Pilaf) image

Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.

Provided by Busters friend

Categories     Low Cholesterol

Time 1h25m

Yield 10-14 serving(s)

Number Of Ingredients 14

1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too)
2 cups wild rice
salt, to taste
2 tablespoons extra virgin olive oil
1 large onion, chopped (4 shallots fine too)
4 garlic cloves, minced
3/4 lb mushroom, trimmed and sliced
1 cup celery, chopped
1/3 cup almonds, toasted, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too)
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon sage, chopped fresh (to taste)
black pepper, freshly ground, to taste

Steps:

  • Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
  • Heat the oil over medium heat in a large nonstick skillet, and add the 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, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the 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. Warm for 20 to 30 minutes in a 350-degree oven.

Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8

MUSHROOM AND ALMOND RICE PILAF



Mushroom and Almond Rice Pilaf image

A wonderful side dish to almost any meat entree. This works well with any type of rice - brown or white, long-grain or short-grain.

Provided by HappyMommy1422

Categories     Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 small onion, chopped
1 cup uncooked rice
1/4 cup margarine
1 can sliced mushroom, and liquid
1/2 cup roasted almonds
1 can beef consomme soup
3/4 cup water
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Brown onions in margarine.
  • Mix together with remaining ingredients in a shallow baking dish.
  • Bake for 1 hour at 375 degrees.

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