Best Rice Amandine Recipes

BAKED WILD RICE AMANDINE

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.

RICE PILAF AMANDINE

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.
• Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.
• Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.

RICE AMANDINE

Steps:

• Bring chicken broth and water to boil in medium saucepan.
• Stir in rice; cover. Remove from heat. Let stand 5 min.
• Add almonds; mix lightly.

CHICKEN WILD RICE AMANDINE

Steps:

• 1. Heat oven to 350°F. Spray 3-quart casserole with nonstick cooking spray. Rinse wild rice place in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat cover and simmer 10 minutes.2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add chicken cook and stir 6 to 8 minutes or until lightly browned. Add onion and mushrooms cook and stir 5 to 6 minutes or until onion and mushrooms are tender. Drain wild rice. Add to mixture in Dutch oven.3. In large bowl, combine broth, soy sauce, hot pepper sauce and flour blend well. Stir into chicken mixture in Dutch oven. Add water chestnuts cook and stir until mixture is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole.4. Bake at 350°F. for 30 minutes. Stir in almonds cover and bake an additional 30 to 45 minutes or until rice is tender and liquid is absorbed.Nutrition Information Per Serving: Serving Size: 1 1/4 Cups * Calories: 330 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 1 g 5% * Cholesterol: 50 mg 17% * Sodium: 890 mg 37% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 4 g 16% * Sugars: 3 g * Protein: 28 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat or 2 Carbohydrate, 1 Vegetable, 2 1/2 Very Lean Meat, 1 Fat