Almond Wild Rice Recipes

Steps:

• In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

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.

Steps:

• In a saucepan, bring pineapple juice, broth, orange juice and butter to a boil. Stir in rice and seasoning packet. Bring to a boil.
• Cover tightly and reduce heat to medium-low to low. Simmer until all liquid is absorbed, about 25 minutes.
• Fluff rice with a fork, stir in almonds and serve.

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.

Steps:

• Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

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.

Steps:

• Place racks of lamb in large, deep dish. Add juice, wine, cranberries and rosemary.
• Note: You should use pure juice: either cranberry or pomegranate. Also, you can use either red or white wine, according to your preference.
• Cover and marinate 2-3 hours or overnight.
• Remove lamb from marinade, pat dry and season to taste with salt and freshly ground pepper.
• Place marinade in saucepan and bring to a boil.
• Reduce heat and simmer until reduced to a thin glaze.
• Discard rosemary. Keep glaze warm.
• For the Almond Wild Rice:.
• Place rice in a pan of cold, salted water and bring to a boil. Cook for 10 minutes.
• Turn off heat, cover and allow to steam for 20 minutes (rice will swell and curl).
• Return to a simmer and cook for 10 more minutes or until tender.
• Keep warm.
• Just before serving, toss through the almonds, oregano, orange juice and zest.
• While rice is cooking, preheat oven to 400°F Heat oil in large pan and sear lamb on all sides to brown.
• Place lamb in oven and cook 8-10 minutes for medium rare or until cooked as desired.
• Allow to rest for a few minutes before slicing into individual chops.
• Toss rice through almonds, oregano, juice and zest.
• Spoon sauce over lamb and serve with rice and steamed green beans.

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.

Steps:

• Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
• Meanwhile, preheat broiler.
• Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
• Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
• Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

Steps:

• Put the rice in a mixing bowl and let it cool.
• Preheat oven to 375 degrees.
• Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
• To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.

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.