Baked Wild Rice Amandine Recipes
BAKED WILD RICE AMANDINE
Categories Nut Side Bake Low/No Sugar Almond Winter Wild Rice Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 475°F.
- In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
- Rice may be made 1 day ahead and reheated before serving.
CHICKEN AMANDINE
With colorful green beans and pimientos, this attractive casserole is terrific for the holidays. This is true comfort food at its finest. -Kat Woolbright, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool. , In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 297 calories, Fat 13g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 912mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
WILD RICE ALMONDINE
This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things.
Provided by - Carla -
Categories Rice
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, chives, shallots and green pepper and sauté until soft.
- Stir in the rice and sauté 2 to 3 minutes more.
- Add the almonds, water chestnuts and mushrooms.
- Turn the mixture into a casserole dish.
- Stir in the boiling chicken broth and season with salt and pepper, to taste.
- Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
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