Almond Rice Cookies Food

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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.

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

ALMOND RICE CASSEROLE



Almond Rice Casserole image

Make and share this Almond Rice Casserole recipe from Food.com.

Provided by Vegan Freak

Categories     Rice

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup diced celery
6 green onions, chopped
1 medium green bell pepper, chopped
1 cup sliced mushrooms
1/4 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon pepper
1 1/4 cups uncooked brown rice (or about 5 cups cooked rice)
3 3/4 cups vegetable broth
2/3 cup slivered almonds

Steps:

  • Preheat oven to 350.
  • Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
  • Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
  • Add broth and half of the alomds. Stir until ingredients are well combined.
  • Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.

Nutrition Facts : Calories 246.5, Fat 9.6, SaturatedFat 1, Sodium 18, Carbohydrate 35.2, Fiber 4, Sugar 2.2, Protein 6.6

ALMOND RICE COOKIES



Almond Rice Cookies image

This recipe is from "Low Fat Cooking", by Pamela Westland. I haven't tried this yet, due to my BULGING cookbook and I'm trying to cut back in desserts... anyway, if u try them, do let me know if u like it. Posted on request by love4culinary. Prep time is an estimation; seems like a really easy recipe.

Provided by WaterMelon

Categories     Drop Cookies

Time 30m

Yield 24 cookies

Number Of Ingredients 7

2/3 cup rice flour (available at specialty stores) or 2/3 cup rice flour (available at specialty stores)
2 tablespoons ground almonds
1/4 cup sugar
1 large egg white, lightly beaten
2 tablespoons clear honey
3 drops almond extract
12 split blanched almonds

Steps:

  • Preheat the oven to 325°F.
  • Mix the rice, ground almonds, and sugar.
  • Thoroughly beat in the egg white, honey, and almond essence.
  • Line a cookie sheet with waxed paper.
  • Place teaspoons of the mixture well apart on the paper, and press a split almond on top of each.
  • Bake in the oven for 15-20 minutes, until the cookies are light golden brown.
  • Leave them to cool slightly on the cookie sheet, then lift them off the waxed paper.
  • When cool, store in an airtight tin.

ALMOND RICE



Almond Rice image

Make and share this Almond Rice recipe from Food.com.

Provided by VickyJ

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil
1/2 cup slivered almonds
1 tablespoon almond liqueur or 1 tablespoon almond extract
2 cups cooked rice
1/4 cup green onion, minced

Steps:

  • Heat oil in skillet; add almonds and saut0233 just until golden.
  • Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.

Nutrition Facts : Calories 220.4, Fat 9.1, SaturatedFat 0.9, Sodium 1.2, Carbohydrate 30, Fiber 2.1, Sugar 0.7, Protein 5.2

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

ALMOND RICE



Almond rice image

Basmati rice cooked with almond slices.

Provided by ravi311

Time 30m

Yield Serves 6

Number Of Ingredients 12

Basmati rice 2 cups
Almonds 7 pcs (remove skin by soaking in warm water, slice into thin slices diagonally)
Fresh tumeric 0.5cm (ground into paste)
Butter 2 tablespoon
Olive oil 2 tablespoon
Cardamom 3 pcs
Shallot 5 pcs (sliced)
Fennel powder 1 teaspoon
3 cups of water
Pandan leaves (pandanus odorus i.e. screwpine leave) 3 pieces (remove both ends and cut into short pieces)
Salt
Sugar

Steps:

  • Rinse Basmati rice and drain well. Heat butter and oil in a large pan. Add cardamom and shallots. Fry till shallots are mild brown.
  • Add sliced almond and fry till shallots turn dark brown. By this time the almonds would have turned mild brown too. Add sliced raisins and stir.
  • Immediately add rice, fennel powder and tumeric paste. Stir until mixture is evenly spread into rice. Add salt (2 teaspoon) and sugar (1 teaspoon).
  • Continue with low heat stirring occasionally for about 10 minutes. Move entire contents into a rice cooker. Add the water (3 cups) and allow to soak for 15-20 minutes.
  • Cook rice in the cooker. Once rice is cooked, stir pandan leaves into rice and close. Allow to keep warm for 10 minutes before serving.
  • Serve with curry.

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 CHICKEN AND RICE



Almond Chicken and Rice image

"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup uncooked long grain rice
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 celery rib, chopped
1/2 cup chopped onion
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup slivered almonds, divided

Steps:

  • Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.

ALMOND WILD RICE



Almond Wild Rice image

Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of dried cranberries.

Provided by Lori Balter-Alvarado

Categories     Main Dish Recipes

Time 1h25m

Yield 10

Number Of Ingredients 9

cooking spray
2 ½ cups chicken broth
1 ½ cups brown and wild rice mix
3 tablespoons butter
1 cup slivered almonds
2 tablespoons dried parsley
1 cup sweetened dried cranberries (such as Craisins®)
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
  • Bring chicken broth to a boil in a saucepan.
  • Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
  • Bake in preheated oven until rice is tender, about 1 hour.
  • Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
  • Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 20.1 g, Cholesterol 10.4 mg, Fat 10.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 326.8 mg, Sugar 10.4 g

SEVENTIES ALMOND RICE



Seventies Almond Rice image

Growing up, this is what my mom was famous for at church. No matter the occasion, she was always asked to bring a dish of almond rice. It has a bit more salt and fat to it than newer recipes. It would easily adapt to crock pot cooking or vegetarian requirements.

Provided by gourmetmomma

Categories     Long Grain Rice

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 7

1/2 cup margarine
2 cups long grain white rice
3 1/2 cups hot water
4 bouillon cubes (beef or chicken)
1 cup slivered almonds
5 green onions, chopped
5 tablespoons soy sauce

Steps:

  • In a large skillet (mom used the electric skillet so it would stay warm at parties), melt 1 stick of margarine.
  • Add the rice and stir thoroughly.
  • Dissolve the bouillon into the hot water and add it to the rice.
  • Cover and cook for 20 to 30 minutes, until the water has been absorbed.
  • Turn the heat off and add almonds, green onions, and soy sauce.
  • Crock pot modification: Premelt the butter. Add butter and rice to crock pot, then stir to combine. Add bouillon and water. Cook -- 1.5 to 2 hours on hi and (I'm guessing) 4-6 hours on lo. I've checked on hi but please let me know what your times are. Finish recipe as above.
  • Brown rice modification: Same as normal, but add 1/2 cup more liquid. Times would be 50 minutes in a skillet. Add 30-60 minutes to crock pot times.
  • Modern version: Substitute 1 tablespoon olive oil and 1 tablespoon butter (or heart smart spread) for the margarine. Use brown rice. Use low sodium chicken or vegetable stock in place of the bouillon and water (organic optional). Use low sodium soy sauce. And -- it will still taste good. Cooking methods sure have changed!

Nutrition Facts : Calories 289.8, Fat 14.9, SaturatedFat 2.1, Cholesterol 0.1, Sodium 858.5, Carbohydrate 33.2, Fiber 2, Sugar 1.1, Protein 6.3

ALMOND RICE



Almond Rice image

I make this recipe over and over again as friends and family are enjoying it so much. Hope you will too!

Provided by Scandigirl

Categories     White Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/3 cups chicken stock
1 1/4 teaspoons dry parsley flakes
1 1/4 teaspoons instant minced onion
1/4 teaspoon oregano leaves
1 1/3 cups long grain rice
2 teaspoons butter
3 tablespoons slivered almonds, toasted

Steps:

  • Combine first four ingredients in a saucepan over high heat.
  • Bring to a boil and stir 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.
  • Gently toss in toasted almonds and serve.

Nutrition Facts : Calories 392.6, Fat 7.5, SaturatedFat 2, Cholesterol 7.4, Sodium 275.6, Carbohydrate 69.4, Fiber 9.8, Sugar 4, Protein 15.9

APPLE ALMOND RICE



Apple Almond Rice image

When looking to jazz up your rice, try this tasty recipe. The rice dish has a nice butteriness that comes from the chicken bullion and the toasted almond crunch. The lightly sweet and aromatic apples are divine and pull the dish together. Overall, this is delicious and has a beautiful toasted brown color. It turns plain rice into...

Provided by Kat Ryan

Categories     Fruit Sides

Time 35m

Number Of Ingredients 8

1 c white rice or brown rice
1/3 c chopped dried apples
1/3 c slivered almonds, toasted
1 Tbsp parsely flakes
1 Tbsp chicken boullion granules
2/3 c apple juice or apple cider
1 Tbsp butter
1 1/2 c water

Steps:

  • 1. Combine rice, apples, almonds, parsley, bouillon granules, apple juice/cider, butter and water in a 2 to 3 quart saucepan.
  • 2. For brown rice, use 1 3/4 c water; white rice uses 1 c of water.
  • 3. Bring to a boil, stirring once or twice.
  • 4. Lower heat to simmer, cover with a tight-fitting lid.
  • 5. Cook for 15 minutes (45 minutes for brown rice) or until the liquid is absorbed.
  • 6. Fluff the rice with a fork and serve!

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