Apple Almond Pilaf Recipes

Steps:

• Preheat oven to 400°F. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water; scrape in seeds from vanilla bean and add pod. Toss to coat apples and roast, turning apples occasionally and adding a splash of water if pan looks dry at any point, until apples are tender and starting to brown and juices are syrupy, 35-40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375°F.
• Roll out puff pastry on a lightly floured surface to a 14x11" rectangle. Transfer to a parchment-lined baking sheet, placing a short end nearest to you.
• Roll out almond paste on a lightly floured surface to about a 11x4" rectangle and place lengthwise on the left-hand side of pastry, leaving a 1 1/2" border on the left side.
• Arrange apple halves in a single row, slightly overlapping, on top of almond paste and drizzle any pan juices over. Dot apples with butter and fold a long side of pastry up and over apples to create a long rectangle. Using a fork, crimp all open edges firmly to seal; trim crimped sides just enough to tidy edges.
• Whisk egg with 1 tsp. water in a small bowl and brush pastry with egg wash; sprinkle with granulated sugar. Cut several slits in top of the puff pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40-45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream, if desired.
• Turnover can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature. Reheat in 350°F oven, if desired.

Steps:

• Melt butter in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in plums, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.

Steps:

• In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.
• Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.
• Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.
• Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.

Steps:

• In a medium sauce pan, bring broth to boil over medium-high heat. Add drained quinoa. Cover and reduce heat, simmering until most of the liquid has been absorbed, about 15 minutes (20 for millet). Remove from heat and let stand covered for 10 minutes (15 for millet). Fluff with fork and set aside.
• In a large skillet, heat oil over medium-high heat. Add shallots and cook just until tender, about 3 minutes. Add garlic, salt, and pepper and cook until fragrant but not browned, about 1 minute. Add carrots, beets, and green onions, tossing to coat and cook 2 minutes. Stir in almonds and quinoa and toss gently until well combined. Sprinkle with parsley and serve warm or at room temperature. (Crumbled blue cheese optional topping).

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic and stir 30 seconds. Stir in rice, apple, apricots, cinnamon stick, ginger, curry powder and salt. Add 2 cups water and bring to boil. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 18 minutes. Remove from heat. Season to taste with pepper and additional salt, if desired. Transfer pilaf to bowl. Sprinkle with almonds and serve.