ALMOND RICE PILAF
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
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
ALMOND CRANBERRY RICE PILAF
Provided by Valerie Bertinelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
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.
CITRUS RICE PILAF
Food doesn't have to be made from scratch to have great homemade flavor. Here packaged rice mix gets added flair from crunchy snow peas and water chestnuts.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender.
Nutrition Facts : Calories 284 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 767mg sodium, Carbohydrate 50g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.
CITRUS RICE
Rice is favored in my family so I make this pleasant, citrus side dish often.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute celery and onions in butter until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the orange juice, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Gently stir in orange pieces; sprinkle with almonds.
Nutrition Facts : Calories 233 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 482mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY, ALMOND & MUSHROOM RICE PILAF
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
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
SAFFRON ALMOND RICE PILAF
Categories Rice Side Quick & Easy Almond Saffron Fall Boil Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat broth and water in a small saucepan over moderate heat until hot, then crumble saffron into liquid and stir. Remove from heat.
- Cook onion in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden brown, 5 to 8 minutes.
- Add rice and cook, stirring, until fragrant and pale golden, about 3 minutes. Stir in saffron 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, 5 minutes, then fluff rice with a fork and fold in almonds.
SAFFRON RICE PILAF WITH TOASTED ALMONDS
This is a rice pilaf recipe that I make all the time. I started making it to avoid the sodium and preservatives in the boxed versions of rice pilaf. This recipe is healthy and the ingredients are inexpensive. It's one of my husband's favorite!
Provided by Jennigator3
Categories Long Grain Rice
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan on medium-low heat, toast almonds until they turn a golden-brown color. Remove from saucepan and set aside.
- In the same saucepan on medium heat, melt butter.
- Add vermicelli noodles and brown for 1 minute.
- Add rice and brown for 1-2 additional minutes being careful not to burn noodles or rice.
- Add seasoned salt, saffron, toasted almonds and chicken broth and bring to a boil.
- Cover saucepan and reduce heat to lowest setting. Cook covered for 16 minutes.
- Remove lid and fluff with a fork.
Nutrition Facts : Calories 192.9, Fat 5.4, SaturatedFat 2.2, Cholesterol 7.6, Sodium 401.2, Carbohydrate 29.6, Fiber 1.4, Sugar 0.5, Protein 5.6
MUSHROOM AND ALMOND RICE PILAF
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
Steps:
- Brown onions in margarine.
- Mix together with remaining ingredients in a shallow baking dish.
- Bake for 1 hour at 375 degrees.
CITRUS RICE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h16m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the Rice Salad:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
- In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
- For the Vinaigrette:
- In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
- Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.
WILD RICE AND TOASTED ALMOND PILAF
Categories Rice Side Almond Spring Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
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 RICE PILAF
A versatile side dish that goes great with any meal.
Provided by Paula Deen
Categories comfort food family
Yield 4
Number Of Ingredients 8
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.
ALMOND RICE PILAF (INSTANT RICE)
I never use Instant Rice but this recipe caught my eye - So simple. This dish goes nicely with a beef Fondue. Recipe originally from Soup Central
Provided by Bergy
Categories Rice
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
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.
SARASOTA'S ALMOND CITRUS RICE PILAF
A easy flavorful rice dish. I serve with this with many seafood dishes or just a nice side to Mexican dishes as well. Serve this with my recipe #407148. It is a great compliment.
Provided by SarasotaCook
Categories Medium Grain Rice
Time 40m
Yield 4 2/3-1 cup servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Rice -- In a medium size sauce pan, melt the butter over medium to medium high heat and add the rice. Lightly toast the rice, not too hot, you don't want it to burn. It will take just a couple of minutes.
- Liquid -- Add in the broth, orange juice, garlic, thyme, and celery, and cover and cook on medium low until rice has absorbed all the water. About 15 - 20 minutes. Just follow the package directions.
- Seasoning -- After the rice has cooked. Remove from the stove and add in the scallions, cilantro, almonds, 1 tablespoon orange juice and 1 teaspoon lime juice and zest, salt and pepper to taste. Mix well.
- Serve -- Serve in a nice bowl topped with a nice orange slice or some extra almonds. A great flavorful rice. ENJOY!
Nutrition Facts : Calories 279, Fat 7.9, SaturatedFat 2.4, Cholesterol 7.6, Sodium 36.3, Carbohydrate 46.6, Fiber 3.2, Sugar 4.1, Protein 6.1
RICE PILAF WITH PEAS AND ALMONDS
This pilaf is good with beef stew, seared salmon, or bacon -- or try it with our Slow-Cooker Chicken Mole.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium heat. Add shallot and cook until softened, 3 minutes. Add rice and cook, stirring, until fragrant and toasted, 2 minutes. Season with salt and pepper and add bay leaf and hot water. Bring to a boil over high; reduce to a simmer, cover, and cook 15 minutes. Add peas and almonds. Cover and cook until peas are warm and water is absorbed, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 156 g, Fat 8 g, Fiber 2 g, Protein 4 g, SaturatedFat 4 g
RICE PILAF WITH TOASTED ALMONDS
Simple last-minute touches like toasted nuts will liven up your side dishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 8
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.
ALMOND RICE PILAF
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 Allrecipes Member
Time 13m
Yield 6
Number Of Ingredients 5
Steps:
- In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 30.7 g, Cholesterol 7.1 mg, Fat 8.4 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 405.6 mg, Sugar 1.8 g
CITRUS RICE PILAF
Make and share this Citrus Rice Pilaf recipe from Food.com.
Provided by weekend cooker
Categories Rice
Time 30m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, saute rice mix in butter until golden brown.
- Stir in water and contents of rice seasoning packet, and bring to a boil.
- Reduce heat, cover and simmer for 15 minutes.
- Stir in peas, water chestnuts, marmalade, and pepper.
- Cover and cook for 3-4 minutes or until vegetables are tender.
Nutrition Facts : Calories 109.8, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 64.7, Carbohydrate 13.4, Fiber 2.8, Sugar 4.4, Protein 1.8
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