Wild Rice Almondine Recipes

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:

• 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.

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:

• 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.

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:

• 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.

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!