Seventies Almond Rice Food

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.

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.

NUTTY BASMATI RICE WITH ALMONDS

Steps:

• Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
• Fluff with a fork before serving.

SEVENTIES ALMOND RICE

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!

POMEGRANATE AND ALMOND RICE

Steps:

• In a large pot melt the butter, add the rice, and stir to coat the rice with the butter. Do not fry the rice.
• Add the water, stock cube and salt. Bring to the boil, reduce the heat to minimum, cover the pot and cook for 10 minutes, or until all of the water has been absorbed by the rice. Let the rice stand covered for 10 minutes.
• In the mean time remove the seeds from the pomegranate.
• Stir the almonds and pomegranate seeds into the rice and serve.

GREEN BEAN ALMOND RICE

Steps:

• Cook rice in beef broth according package directions for serving size; set aside.
• Melt butter in a large skillet over medium heat.
• Add almonds; stir until lightly browned.
• Add the onion and bell pepper; cook for 2 minutes or until tender.
• Add rice beans, white pepper and tarragon.
• Stir until thoroughly heated. Serve.

SAFFRON ALMOND RICE

Steps:

• Pour the rice and water into a small pot with a lid and add saffron, almonds, apricots and seasoning.
• Stir gently and bring to a slow steady simmer, stir and cover with a tight fitting lid.
• Simmer for 15 minutes on low heat.
• Without opening the lid turn off the heat and let the pot rest at least five to ten minutes or so before serving. Enjoy!

TOASTED ALMOND RICE

Steps:

• Cook onions in heated oil in heavy-bottomed saucepan over medium-high heat for 1 minute, stirring often.
• Add rice, soy sauce and broth. Heat to a boil. Reduce heat to low. Cover.
• Simmer, stirring occasionally, for 20 minutes. Remove from heat; stir in almonds.