Best Wild Rice With Almonds Recipes

ALMOND-MUSHROOM WILD RICE

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.

WILD RICE MUSHROOM BAKE

Steps:

• Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

WILD RICE WITH ALMONDS

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.

ALMOND WILD RICE

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.

WILD RICE WITH SHITAKES AND TOASTED ALMONDS

Steps:

• Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
• Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
• Drain any remaining liquid and transfer the rice to a serving bowl.
• While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
• Transfer to a plate and allow to cool.
• If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
• Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
• Add the scallion mixture, almonds and pepper to the rice.
• Stir to mix thoroughly and adjust seasonings as necessary for personal taste.

WILD RICE WITH ROASTED PEPPERS AND TOASTED ALMONDS

Steps:

• Cook shallots and garlic in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until golden brown, about 10 minutes. Add rice and cook, stirring, until it releases a nutty aroma, about 3 minutes. Add broth and water and bring to a boil, stirring occasionally, then reduce heat and simmer, covered, until rice is tender (grains will split open), about 1 1/4 hours.
• Meanwhile, preheat broiler.
• Halve bell peppers lengthwise, then discard stems and seeds. Put peppers, cut sides down, in 1 layer in an oiled shallow baking pan. Broil 2 inches from heat until charred and softened, 15 to 18 minutes. Transfer to a bowl. Cover and let steam 15 minutes. Peel, then cut into 1/2-inch pieces.
• Melt butter in a 12-inch heavy skillet over moderate heat, then add almonds and cook, stirring, until golden, 5 to 8 minutes.
• Remove rice from heat and drain well, then return to pot. Stir in salt, pepper, red peppers, almonds, and vinegar. Transfer to a serving dish.

WILD RICE WITH MUSHROOMS AND ALMONDS

Steps:

• Wash and drain rice. Melt butter in large skillet.Add rice, almonds, onions and mushrooms;cook and stir until almonds are golden brown, about 20 minutes.
• Heat oven to 325. Pour rice mixture into ungreased 11/2-quart casserole .Heat chicken broth to boiling;stir into rice mixture.
• Cover tightly;bake about 11/2 hours or until all liquid is absorbed and rice is tender and fluffy.