Baked Wild Rice With Almonds Food

ALMOND WILD RICE

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.

WILD RICE CASSEROLE

Steps:

• Place rice in a strainer or sieve and rinse with cold water for about 1 minute, scouring rice with fingers; drain.
• Place rice in a saucepan with the broth and salt; bring to a boil, reduce heat, cover, and cook for 40-45 minutes or until tender and most of liquid is absorbed.
• If when tender, any liquid remains, drain it.
• Cook the mushrooms, onion, celery, green pepper, and garlic in butter in a skillet until the onions are tender, about 5 minutes.
• Mix together the rice, vegetables, and cheese, and spread in a greased 2-quart casserole.
• Cover the pan and bake at 325F for 35-45 minutes or until the casserole is heated through nicely.
• Garnish with toasted almonds before serving.

RICE WITH ALMONDS AND RAISINS

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.

WILD RICE WITH VEGETABLES

Steps:

• Add the rice to boiling water, reduce heat, cover and simmer 15 minutes. Drain and set aside.
• Heat 3 tablespoons of oil in a saucepan and sauté the carrots, onion and celery over medium heat for about 5 minutes. Add the wild rice, long grain rice and tarragon and mix well. Add 2 2/3 cups water and bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed, about 40 minutes.
• Meanwhile, heat 2 tablespoons of oil in a skillet. Add the mushrooms and cook, stirring, for about 3 minutes. Add the snow peas, and stir until crisp tender, about 2 minutes longer. Add to the rice mixture. Adjust the seasoning to taste with salt and pepper, and serve.

ALMOND-MUSHROOM WILD RICE

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.

JEWELLED WILD RICE WITH ALMONDS

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.

WILD RICE AND ALMOND SALAD

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.

ALMOND RICE

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.

BAKED WILD RICE WITH ALMONDS

Steps:

• In large saute pan, warm oil.
• Saute the onions, green pepper, and garlic until soft.
• Add the rice and saute another 2 minutes, until sweetly fragrant.
• Stir in almonds and transfer to casserole dish.
• Add chicken broth, wine, salt, & pepper, stir to combine.
• Bake in a preheated 350F oven for 1- 1 1/2 hours or until all liquid is absorbed.
• Fluff with a fork and serve.

WILD RICE WITH ALMONDS

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.

WILD RICE AND TOASTED ALMOND PILAF

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.

ALMOND WILD RICE

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.

RICE WITH ALMONDS AND RAISINS

Steps:

• In a small heavy saucepan bring water to a boil. Add salt and rice and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Stir in almonds, raisins, and butter and let stand, covered, 5 minutes. Stir in parsley and season with salt and pepper.