Nutty Rice Recipes

NUTTY HERBED RICE

Steps:

• Heat ready rice in microwave per package directions; set aside.
• In a medium skillet, over medium heat, melt butter. Add nuts and toast for 1 to 2 minutes. Stir in rice and herbs. Serve immediately.

COCONUT RICE

Steps:

• Saute 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork. Garnish with cilantro and cashews.

NUTTY EGYPTIAN-STYLE RICE

Steps:

• Peel and finely slice the onion, and peel and crush the garlic; grate the rind of 1 orange and squeeze the juice and cut the other orange into wedges.
• Melt the butter in a deep pan or wok, preferably non-stick, sauté the onion and garlic for 2 minutes; then add the cinnamon stick and the rice, cook for 2 minutes, stirring continuously, until the rice is thoroughly coated with the butter and mixed in with the onions and garlic.
• Add the orange rind and juice, the bay leaves and sultanas to the rice.
• Stir the turmeric into the stock, then add the stock to the mixture, bring to the boil, then reduce the heat, cover and simmer for 15 minutes, or until the rice is cooked and all the liquid has been absorbed.
• Transfer to a serving bowl and keep hot; covering the bowl with foil will suffice.
• Clean the pan or wok (if you are using a non-stick pan or wok, all you need to do is to wipe it clean with paper toweling), add oil and heat through, then add the nuts and sauté for 1 minute, or until they are lightly toasted.
• Serve the rice garnished with orange wedges, coriander sprigs and pistachios.
• Variation: To add a rich golden colour and delicious aroma to this dish, replace the turmeric with saffron strands soaked in hot water.

NUTTY WILD RICE

Steps:

• In a large saucepan over high heat, bring the water, rice and soy sauce to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender. , Meanwhile, in a small skillet over medium-high heat, saute onions in butter until tender. Stir in the remaining ingredients; heat through. Remove from the heat., Drain rice if necessary. Stir in onion mixture.

NUTTY RICE

Steps:

• Bring 2 cups water to a boil in a medium saucepan.
• Add brown rice and wheat berries and return to a boil.
• Reduce heat to low, cover and simmer 40-45 minutes or until rice is tender and liquid is absorbed.

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.

NUTTY BROWN RICE SALAD

Steps:

• Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
• Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, bell peppers, and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
• Chill for at least one hour before serving.

NUTTY BROWN RICE

Steps:

• Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
• Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
• Add rice and nutmeg to skillet and toss to coat.

NUTTY RICE KRISPIE COOKIES

Steps:

• In a large microwave-safe bowl, melt baking chips; stir until smooth. Stir in peanut butter until blended. Add marshmallows, Rice Krispies and peanuts. Drop by heaping tablespoonfuls onto waxed paper-lined baking sheets. Cool completely. Store in an airtight container.

HONEY RAISIN NUTTY RICE

Steps:

• In 2-quart saucepan, cook rice in water as directed on package. Cool completely, about 20 minutes.
• In 12-inch skillet, melt butter over medium heat. Cook celery and onion in butter until tender. Stir in rice, walnuts and raisins. Cook 1 minute or until thoroughly heated.
• In small bowl, mix honey, lime juice, oil, salt, cinnamon and pepper. Drizzle mixture over rice; toss to coat. Garnish with celery leaves. Serve warm or at room temperature.

SPICED RICE

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

NUTTY RICE

Steps:

• Melt the butter in a pan, add the nuts and toast over medium heat.
• Add cumin and stir.
• Stir in the rice and mix well.
• Add the chopped parsley and mix right before serving.

NUTTY WILD RICE

Steps:

• In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
• Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.