Rice Pilaf Amandine Recipes

DELICIOUS ALMOND RICE PILAF

Steps:

• Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

WILD RICE PILAF

Steps:

• Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
• Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

RICE PILAF

Steps:

• Combine broth, parsley and butter in a saucepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

ANN'S RICE PILAF

Steps:

• Dissolve chicken bouillon in water in a bowl.
• Melt butter in a skillet over medium-high heat. Cook and stir vermicelli pieces until golden brown, about 5 minutes.
• Pour bouillon mixture into the skillet with the vermicelli.
• Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.

CHICKEN AND RICE AMANDINE

Steps:

• Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
• Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
• Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.

RICE PILAF WITH ALMONDS

Steps:

• Preheat the oven to 350 degrees.
• In a medium saucepan, melt butter over medium heat. Add onion, and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in coriander, and season with salt and pepper. Add rice, and cook, stirring, until the edges of the rice kernels are transparent, about 2 minutes.
• Stir in broth or water. Bring to a boil; cover, and simmer over low heat until liquid has absorbed, about 15 minutes. Remove from heat, and let stand, covered, for 10 to 15 minutes.
• Meanwhile, spread almonds in one layer on a baking sheet; bake until golden brown, about 10 minutes.
• Stir parsley into the rice mixture. Serve sprinkled with almonds.

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.

WILD RICE AND TOASTED ALMOND PILAF

Steps:

• Rinse rice in a large sieve under cold water, then drain. Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, stirring occasionally, until golden, about 5 minutes. Add rice and cook, stirring, until fragrant, about 3 minutes. Stir in broth and water and bring to a boil. Reduce heat to low and simmer, covered, until rice is tender (grains will split open), 1 to 1 1/4 hours. Drain well in sieve and transfer to a bowl.
• While rice is cooking, melt butter in a 10-inch skillet over moderate heat until foam subsides, then cook almonds, stirring, until golden, about 3 minutes.
• Add almonds, salt, and pepper to rice and stir gently to combine.

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS

Steps:

• In a 5- to 6-quart pan over medium heat, melt 4 tablespoons butter. Break or crush the vermicelli into 1-inch lengths. Add the pasta and rice to the butter and stir often until golden, about 5-8 minutes, being careful not to burn the vermicelli.
• Add the broth, allspice and salt and pepper. Bring to a full boil over high heat, then cover, reduce heat to low, and simmer until rice is tender to bite, about 20 minutes.
• Meanwhile, in a sauté pan over medium heat, melt remaining 1 or 2 tablespoons butter. Add the almonds and stir often until golden, about 5 minutes. Add the raisins and stir until they puff, about 2 minutes. Remove from heat.
• Stir peas if using, parsley and lemon juice into rice. Cover and simmer until peas are hot, about 3-4 minutes.
• Pour pilaf into a serving bowl or on a platter and sprinkle with the raisin and nut mixture over the top. (Diced dried dates, figs, apricots or chopped walnuts may also be used in this topping.)