Almond Sauce For Rice Recipes

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ALMOND RICE



Almond Rice image

Make and share this Almond Rice recipe from Food.com.

Provided by VickyJ

Categories     Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil
1/2 cup slivered almonds
1 tablespoon almond liqueur or 1 tablespoon almond extract
2 cups cooked rice
1/4 cup green onion, minced

Steps:

  • Heat oil in skillet; add almonds and saut0233 just until golden.
  • Add liqueur and rice to skillet. Stir until heated. Add onions; stir to mix well.

Nutrition Facts : Calories 220.4, Fat 9.1, SaturatedFat 0.9, Sodium 1.2, Carbohydrate 30, Fiber 2.1, Sugar 0.7, Protein 5.2

ALMOND SAUCE



Almond Sauce image

Great on all veggies and noodles and as a dip for meats.

Provided by steward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 10

1 cup almond butter
1 cup water
1 cup chopped scallions
½ cup soy sauce
6 tablespoons sesame oil
¼ cup white wine vinegar
2 tablespoons peanut oil
4 cloves garlic
4 teaspoons white sugar
1 teaspoon red pepper flakes

Steps:

  • Blend almond butter, water, scallions, soy sauce, sesame oil, vinegar, peanut oil, garlic, sugar, and red pepper flakes in a blender until smooth.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 5.8 g, Fat 16.1 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1.9 g, Sodium 523.3 mg, Sugar 2.1 g

SPICY ALMOND CHICKEN AND RICE



Spicy Almond Chicken and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 30

1/4 cup almond butter
1/2 cup chicken stock/poaching liquid from Poached Chicken, recipe follows
1/4 to 1/3 cup hoisin sauce
1/4 to 1/3 cup low-sodium soy sauce or liquid aminos
1-inch piece ginger root, grated
2 cloves garlic, grated
1 to 2 tablespoons Sriracha, optional
Juice of 1 lime
Black pepper
2 tablespoons vegetable or stir-fry oil
2 medium leeks or 1 yellow onion, halved and sliced 1/4-inch thick
3 to 4 ribs celery, halved lengthwise and thinly sliced on an angle
2 carrots, peeled and sliced into matchsticks
1 to 2 red long, jalapeno or Fresno chiles, thinly sliced
1/2 pound sugar snap peas or defrosted whole snap peas, thinly sliced on an angle
1 can sliced water chestnuts, drained
About 1 1/2 pounds cooked Poached Chicken, recipe follows, pulled or thinly sliced
Salt to taste
1 cup white or brown rice, cooked to package directions
About 1/4 cup sliced or slivered almonds
One 4-to 5-pound chicken
2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string
Salt

Steps:

  • In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
  • Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
  • To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
  • Serve the chicken with the rice; sprinkle with the almonds.
  • Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

ALMOND RICE SEASONING MIX



Almond Rice Seasoning Mix image

With its lemon and dill flavors, this rice seasoning is ideal alongside any entree. I've been making it for more than 10 years and my family still loves it. Add cubes of leftover cooked chicken for a fast main course. -Linda Emery, Tuckerman, Arkansas

Provided by Taste of Home

Time 30m

Yield 3-4 servings per batch.

Number Of Ingredients 13

1 cup slivered almonds, toasted
2 tablespoons dried parsley flakes
4-1/2 teaspoons dill weed
1 tablespoon dried minced onion
1 teaspoon salt
3/4 teaspoon celery seed
3/4 teaspoon garlic powder
1/2 teaspoon pepper
ADDITIONAL INGREDIENTS (for each batch):
2 cups chicken broth
1 cup long grain rice
1 tablespoon butter
1/2 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 3 months. Yield: 7 batches (1-1/3 cups total)., To prepare rice: Shake seasoning mix before measuring. In a large saucepan, bring broth and 3 tablespoons mix to a boil. Add the rice, butter and lemon zest. Reduce heat; cover and simmer for 15-20 minutes or until broth is absorbed.

Nutrition Facts : Calories 204 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 557mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ALMOND RICE



Almond Rice image

A side of fragrant Almond Rice perfectly compliments most any dish. "When I serve this, I sprinkle the edges of a large serving platter with fresh parsley, add the Almond Rice and then top that with the scallops. It makes a pretty presentation." Tonya Michelle Burkhard, - Davis, IL

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1-1/2 cups water
1-1/2 cups uncooked instant rice
1 tablespoon butter
1/2 cup slivered almonds, toasted
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 239 calories, Fat 10g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 172mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.

RICE WITH ALMONDS AND RAISINS



Rice with Almonds and Raisins image

The rice is cooked in chicken broth instead of water to give it a good flavor. This dish would complement any meat, poultry, or fish. Delicious!

Provided by Annette

Categories     Side Dish     Rice Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
⅓ cup finely chopped onion
1 cup uncooked white rice
2 tablespoons raisins
1 ½ cups chicken broth
salt and pepper to taste
¼ cup sliced almonds

Steps:

  • Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Nutrition Facts : Calories 261.8 calories, Carbohydrate 44.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 1.6 g, Protein 5.6 g, SaturatedFat 2.2 g, Sodium 382.7 mg, Sugar 1.6 g

TOASTED ALMOND FRIED RICE



Toasted Almond Fried Rice image

You can tell by the name that this Toasted Almond Fried Rice is going to be delicious. We'll add here that it also happens to be quick and easy.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 11

4 Tbsp. PLANTERS Peanut Oil, divided
1 egg, lightly beaten
1/4 cup sliced almonds
2 Tbsp. green onion slices
1 clove garlic, minced
3 cups cooked rice, chilled
1 can (8 oz.) peas, drained
1 can (8 oz.) sliced water chestnuts, drained
1 jar (2 oz.) sliced pimentos, drained
3 Tbsp. soy sauce
1/2 tsp. sugar

Steps:

  • Heat 1 Tbsp. of the oil in large skillet or wok. Add egg; stir-fry 1 to 2 min. or until set. Remove egg from skillet; cover to keep warm.
  • Add 1 Tbsp. of the remaining oil to same skillet; heat 30 sec. Add almonds, green onions and garlic; stir-fry 2 to 3 min. or until almonds are lightly toasted. Remove from skillet. Heat remaining 2 Tbsp. oil in same skillet. Add rice; stir-fry 3 min.
  • Return egg and almond mixture to skillet. Add peas, water chestnuts, pimientos, soy sauce and sugar; mix well. Cook until heated through, stirring constantly.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

COCONUT ALMOND RICE



Coconut Almond Rice image

We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise
2 cups unsweetened coconut milk
1 cup water
2 to 4 fresh or frozen kaffir lime leaves
2 teaspoons coarse salt
1 1/2 cups long-grain rice
1/4 cup slivered almonds, toasted
1/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish
Freshly ground pepper

Steps:

  • In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt. Heat over medium-high heat until milk just begins to simmer. Stir in rice, and reduce heat to a simmer. Cover; cook until rice is tender, 20 to 25 minutes.
  • Stir in nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper. Discard lemongrass. Serve immediately, garnished with cilantro sprigs.

RICE WITH ALMONDS AND RAISINS



Rice With Almonds and Raisins image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1/4 cup finely chopped onion
1 cup converted rice
2 tablespoons white or black raisins
1/3 cup blanched slivered almonds
1/8 teaspoon cinnamon
Salt and freshly ground pepper to taste
1 1/2 cups fresh or canned chicken broth
1 tablespoon butter
2 tablespoons chopped fresh coriander

Steps:

  • Heat the olive oil in a small saucepan. Add the onion, stir and cook until wilted. Add the rice, raisins, almonds, cinnamon, salt and pepper. Stir and blend well.
  • Add the broth, bring to a boil, cover and simmer for 17 minutes or until tender and all the liquid is absorbed.
  • Stir in the butter and coriander and serve.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 9 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 413 milligrams, Sugar 4 grams, TransFat 0 grams

RICE PUDDING WITH ALMONDS AND CHERRY SAUCE



Rice Pudding with Almonds and Cherry Sauce image

Categories     Milk/Cream     Mixer     Dairy     Fruit     Nut     Rice     Dessert     Christmas     Cherry     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

4 3/4 cups whole milk
7 tablespoons plus 3/4 cup sugar
3/4 cup short-grain or medium-grain rice
1 vanilla bean, split lengthwise
1/2 cup sliced almonds, toasted
1 cup chilled whipping cream
1 16-ounce package frozen pitted cherries, thawed
1 lemon, quartered
1 tablespoon cornstarch mixed with 1 tablespoon water

Steps:

  • Combine milk, 5 tablespoons sugar and rice in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean and bring to boil. Reduce heat to medium and simmer until rice is tender and mixture is thick, stirring frequently, about 35 minutes. Discard vanilla bean. Mix in almonds. Pour rice pudding into 13x9x2-inch metal baking pan; cool completely.
  • Using electric mixer, beat cream and 2 tablespoons sugar in medium bowl until medium peaks form. Fold cream into rice pudding mixture in pan. Cover and refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Cook cherries, lemon and remaining 3/4 cup sugar in heavy medium saucepan over medium heat until cherries are tender, stirring occasionally, about 5 minutes. Add cornstarch mixture and bring to boil, stirring constantly. Discard lemon. Spoon pudding into bowls. Spoon hot cherry sauce over.

BLACK FORBIDDEN RICE & EGGPLANT WITH ALMOND CREAM SAUCE



Black Forbidden Rice & Eggplant With Almond Cream Sauce image

According to Chinese legend, deliciously rich black forbidden rice was considered so rare and nutritious that only the emperor was allowed to eat it. Now you can find it in some grocery store and health food stores. You can mix the components together and bake as a casserole or serve individually. Adapted from Delicious Living magazine.

Provided by Sharon123

Categories     Rice

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup forbidden black rice
2 cups water
1/4 teaspoon sea salt
2 small eggplants (about 1 1/4 pounds)
1/4 cup sesame oil (I use 1/8 cup)
3 tablespoons soy sauce (or Bragg's Amino Acids)
2 tablespoons rice vinegar
6 tablespoons mirin (Japanese cooking wine or use sherry)
4 tablespoons water
3 large garlic cloves, minced
1 tablespoon fresh ginger juice (squeezed from about 1 1/2 inches grated fresh ginger)
1 cup raw almonds
2 cups water
1/4 cup garbanzo bean miso (or white miso)
1/2 teaspoon black pepper

Steps:

  • Wash rice while you are bringing water up to a boil. Add rice and sea salt to boiling water; reduce heat to low, cover, and cook until all liquid is absorbed, 45 minutes. Do not stir.
  • Cut eggplants into 3/4-inch cubes. Heat a large skillet on medium heat and add sesame oil and eggplant; toss to coat. Cook until well sealed and brown, about 20 minutes.
  • In a bowl, mix soy sauce, rice vinegar, mirin(or sherry), water, garlic, and ginger juice. When eggplant is very well cooked, stir in soy sauce mixture. Cover skillet and cook until liquid is mostly absorbed and eggplant is as smooth(as butter), about 20 minutes.
  • To make sauce:.
  • Pulse almonds in a blender or food processor until they turn to meal. Add water and blend on high for 2 minutes. (If you would rather have a smooth sauce, press mixture through a strainer, removing about 3/4 cup of fiber.) Add miso and blend for1 minute.
  • Pour into a small saucepan and heat quickly, then reduce heat to low and cook for about 10 minutes. Add black pepper while heating. This makes about 2 3/4 cups.
  • Serve rice, eggplant, and almond sauce layered or separately. Enjoy!

Nutrition Facts : Calories 396.7, Fat 21.8, SaturatedFat 2.3, Sodium 777.4, Carbohydrate 43.4, Fiber 10, Sugar 5.8, Protein 10.2

ALMOND SAUCE FOR RICE



Almond Sauce for Rice image

Categories     Sauce     Rice     Almond     Simmer     Boil

Yield serves 4

Number Of Ingredients 8

1/2 cup ground almonds
2 1/2 cups chicken stock (page 143)
Salt and white pepper
2 cloves garlic, crushed
2 tablespoons chopped flat-leaf parsley plus 2 tablespoons to garnish
1/2 teaspoon sugar
Juice of 1 lemon, or more
Pinch of turmeric (optional)

Steps:

  • Mix the almonds and cold stock together in a saucepan. Bring to the boil, season to taste, and add all the other ingredients. A pinch of turmeric may be used to give the sauce an attractive pale-yellow color. Simmer gently, stirring occasionally, for 20-30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.
  • Serve ladled over rice, with a sprinkling of chopped parsley.
  • Variation:
  • Add some chicken, cut into small pieces, and 2 tablespoons pine nuts.

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