Almondricemix Recipes

Steps:

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 3 months. Yield: 7 batches (1-1/3 cups total)., To prepare rice: Shake seasoning mix before measuring. In a large saucepan, bring broth and 3 tablespoons mix to a boil. Add the rice, butter and lemon zest. Reduce heat; cover and simmer for 15-20 minutes or until broth is absorbed.

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

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.

Steps:

• Drain canned cherries, reserving juice. Coarsely chop enough cherries for 1/2 cup and set aside. Save remaining cherries for another use.
• In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups. Bring to a boil over medium-high heat. Stir in remaining ingredients, except chopped almonds. Cover and reduce heat to a simmer for 10 minutes.
• Remove from heat and stir in toasted chopped almonds. Serve.

Steps:

• Rinse Basmati rice and drain well. Heat butter and oil in a large pan. Add cardamom and shallots. Fry till shallots are mild brown.
• Add sliced almond and fry till shallots turn dark brown. By this time the almonds would have turned mild brown too. Add sliced raisins and stir.
• Immediately add rice, fennel powder and tumeric paste. Stir until mixture is evenly spread into rice. Add salt (2 teaspoon) and sugar (1 teaspoon).
• Continue with low heat stirring occasionally for about 10 minutes. Move entire contents into a rice cooker. Add the water (3 cups) and allow to soak for 15-20 minutes.
• Cook rice in the cooker. Once rice is cooked, stir pandan leaves into rice and close. Allow to keep warm for 10 minutes before serving.
• Serve with curry.

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!

Steps:

• Heat oil in skillet; add almonds and saut0233 just until golden.
• Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.

Steps:

• Add all ingredients, mixed, cubes on top.
• To prepare bring 1 cup ingredients to a boil with 2 cups water, 2 cubes and 1 tbsp butter; simmer for 15-20 minutes.