SPINACH-ALMOND RICE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.
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 RICE
A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND CHICKEN RICE CASSEROLE
Found this great little recipe waiting in my inbox this afternoon and I just knew it would be delicious with just a wee bit of tweaking. Recipe & photo: favehealthyrecipes.com
Provided by Ellen Bales
Categories Casseroles
Time 45m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, combine the chicken, mayonnaise, yogurt, soup, chicken broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup of the almonds, and celery.
- 2. Place the mixture into a large buttered casserole dish, about 9x13-inch.
- 3. Mix the remaining 1/2 cup almonds, butter and corn flakes together and sprinkle over the top of the casserole.
- 4. Bake in a preheated 350-degree oven for 35-45 minutes, or until bubbly.
ALMOND RICE CASSEROLE
Make and share this Almond Rice Casserole recipe from Food.com.
Provided by Vegan Freak
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
- Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
- Add broth and half of the alomds. Stir until ingredients are well combined.
- Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.
Nutrition Facts : Calories 246.5, Fat 9.6, SaturatedFat 1, Sodium 18, Carbohydrate 35.2, Fiber 4, Sugar 2.2, Protein 6.6
ALMOND-MUSHROOM WILD RICE
The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
DADS SAUSAGE ALMOND CASSEROLE
Ever since I was a little girl, my dad would come up with recipes to feed us 6 kids. This is one of the more popular ones! We would all fight for seconds! I sometimes will change up the peppers and use multi-colored peppers.
Provided by Amy Lage
Categories Casseroles
Time 55m
Number Of Ingredients 8
Steps:
- 1. In large saucepan, bring water and soup mix to a boil. Add rice and cover. Reduce heat to very gently boil for 25 minutes or until water is absorbed, remove from heat.
- 2. While rice is cooking, fry sausage until browned. Remove meat from pan, reserving some fat for sauteing peppers and onions and celery until tender-crisp.
- 3. Add rice, sausage and 1/2 cup of the almonds to vegetables reserving remainder of almonds for garnish. Mix well. Turn into a 2 quart baking dish. Sprinkle remaining almonds over top.
- 4. Bake at 350 for 30 minutes or until heated through.
ALMOND CHICKEN AND RICE CASSEROLE
This is a recipe that has been in my family for many years. It is counted as a favorite with my husband and kids. Very quick and easy prep.
Provided by Rooster_814
Categories One Dish Meal
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add soups and milk. Reserve 1 C soup mixture. Add rice to remaining soup mixture. Pour into 9x13 baking dish. Cut chicken breasts into thirds and place on top of rice and soup. Pour remaining cup of soup over all. Sprinkle with parmesan cheese, parsley and almonds on top. Bake covered at 350 degrees for about 1 1/2 hours. Check after one hour and stir rice.
- **Sometimes I like to make this with lower fat content. When I do I decrease the amount of rice by 1/2 C, eliminate 1 can of cream of chicken soup and add in the place 1 1/2 C chicken broth and leave out the butter and almonds. It is still very creamy and very tasty. I also use lowfat cream soups.
Nutrition Facts : Calories 759.1, Fat 24.8, SaturatedFat 10.1, Cholesterol 107.5, Sodium 1612.9, Carbohydrate 91, Fiber 1.2, Sugar 2, Protein 39.7
ALMOND CHICKEN AND RICE
"The recipe for this almond-topped casserole has been in our family for years," notes Sharon Skildum of Maple Grove, Minnesota. "It's as comforting as chicken rice soup, so it's on our dinner table often." More Rice Side Dish Recipes »
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 786 calories, Fat 38g fat (10g saturated fat), Cholesterol 165mg cholesterol, Sodium 856mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 3g fiber), Protein 58g protein.
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