Lindas Almond Rice Pilaf Food

ALMOND RICE PILAF

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.

RICE PILAF WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in coriander, and season with salt and pepper. Add rice, and cook, stirring, until the edges of the rice kernels are transparent, about 2 minutes.
• Stir in broth or water. Bring to a boil; cover, and simmer over low heat until liquid has absorbed, about 15 minutes. Remove from heat, and let stand, covered, for 10 to 15 minutes.
• Meanwhile, spread almonds in one layer on a baking sheet; bake until golden brown, about 10 minutes.
• Stir parsley into the rice mixture. Serve sprinkled with almonds.

ALMOND RICE PILAF

Steps:

• In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

LINDA'S ALMOND RICE PILAF

Steps:

• Toast the almonds on a cookie sheet, in a 350 oven, for 5-10 mins., or in a heavy skillet over a med. heat.
• Heat broth in a small saucepan over med. heat until hot. Remove from heat.
• Cook shallots in butter, in a 2 quart heavy saucepan, over moderate heat, stirring occasionally, until golden brown, 5-8 minutes
• Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes
• Stir in broth, salt, and pepper, and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 18 minutes
• Remove from heat, and let stand covered for 5 mins., then fluff rice with a fork and fold in almonds, lemon rind, and sprinkle with parsley.
• Makes 6 servings.

LEMON AND ALMOND RICE PUDDING

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
• Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
• Stir parsley into rice. Sprinkle with almonds, and serve.

LINDA'S RICE AND/OR ORZO PILAF GREEK STYLE

Steps:

• To Make Chicken Stock:.
• In a large pot add the chicken, whole lemon, and 8 cups of water. Cover, and bring to a boil. Reduce heat, and cook for 1 hour, until the chicken is very tender.
• Remove chicken from the pot, and set aside. (Chicken can be frozen to use at another time).
• Skim fat off stock. When the stock cools sufficiently, strain into a bowl.
• To Make Rice: (use 4.5 cups of the chicken stock).
• Measure out 4 1/2 cups of the stock, and pour into a large pot. Add 8 cups of hot (tap) water, and bring to a boil over medium heat.
• When the rice/orzo starts to boil, add the rice/orzo, and stir frequently to keep from sticking.
• When it comes to a boil, reduce heat to low and cook, stirring occasionally, for 15 minutes.
• In The Meantime:.
• In a small skillet, heat the 1 1/2 tablespoons of butter over high heat, until it sizzles.
• Lift the cover to the rice, and quickly pour in the hot butter and close the cover quickly, as it will spatter.
• When the sizzling stops (a few seconds), remove the cover, and stir briefly. Remove from heat.
• Allow to sit 5-10 minutes before serving.
• The pilaf is supposed to be smooth and creamy, and slightly mushy.
• To Prepare Other Rice Ingredients to add to rice once it is cooked:.
• In a large frying pan pour olive oil, then add onions, and saute over medium heat, until just softened.
• Add the garlic, mint, and pepper. Saute for about 2 more minutes.
• Add spinach, lemon juice, tomatoes, dill, and tomatoes. Cook for about 4 minutes.
• Add to rice, and mix.
• Just before serving add Feta cheese.
• Note: Add more lemon, if needed at serving time.

MUSHROOM AND ALMOND RICE PILAF

Steps:

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

ALMOND RICE PILAF (INSTANT RICE)

Steps:

• Saute the onions in the butter until the onion Is translucent, apprx 7 minutes Add broth; bring to a boil.
• Stir in Instant rice, cover and let stand 5-8 minutes.
• Stir in the browned Almonds& Serve.

ALMOND RICE PILAF

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.