Wild Rice Almondine 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 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.

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.

CHICKEN AND WILD RICE CASSEROLE

Steps:

• Cook the long-grain and wild rice mixes according to the package directions. Set aside.
• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
• In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
• Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.

CHICKEN AMANDINE

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.

WILD RICE ALMONDINE

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the onion, chives, shallots and green pepper and sauté until soft.
• Stir in the rice and sauté 2 to 3 minutes more.
• Add the almonds, water chestnuts and mushrooms.
• Turn the mixture into a casserole dish.
• Stir in the boiling chicken broth and season with salt and pepper, to taste.
• Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.

BAKED WILD RICE AMANDINE

Steps:

• Preheat oven to 475°F.
• In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
• Rice may be made 1 day ahead and reheated before serving.

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 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.

RICE ALMONDINE

Steps:

• Combine chicken broth or vegetable broth, parsley flakes, minced onion and oregano leaves in a heavy non-reactive saucepan over high heat.
• Bring to a boil and stir in 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 and gently toss in toasted almonds and serve with chicken, pork or fish with a green vegetable.
• For Vegetarian meals do not use chicken broth use vegetable broth and margarine instead of butter.
• Enjoy!