Rice Pilaf With Almonds Recipes

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ALMOND RICE PILAF



Almond Rice Pilaf image

This Almond Rice Pilaf recipe calls for pantry staples and takes less than 30 minutes to prepare. An easy, delicious, versatile side dish!

Provided by Valerie Brunmeier

Categories     Side Dish

Time 23m

Number Of Ingredients 11

3 tablespoons butter
1 cup long-grain white rice
½ cup orzo
½ cup slivered almonds
3 cups low-sodium chicken broth or vegetable broth
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon Herbes de Provence or dried thyme
¼ teaspoon onion powder
fresh ground black pepper (to taste)
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in a 12-inch skillet with a lid over MEDIUM heat. Add rice, orzo and almonds and cook, stirring, for several minutes until they are lightly toasted.
  • Carefully pour in the chicken broth. Add all the seasonings, except the parsley. Stir to combine and bring to a low boil. Reduce heat to LOW, cover the skillet and cook for 20 minutes or until the broth has been absorbed and the rice and orzo are tender and fluffy. Remove from the heat, stir in parsley, and serve.

Nutrition Facts : Calories 275 kcal, Carbohydrate 36 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 233 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ALMOND RICE PILAF



Almond Rice Pilaf image

Sharon Adamczyk of Wind Lake, Wisconsin writes, "With quick-cooking rice, this is a speedy side dish...but the almonds make it special enough to serve to company. It goes well with all kinds of meats."

Provided by Taste of Home

Categories     Side Dishes

Time 13m

Yield 6 servings.

Number Of Ingredients 5

1 medium onion, chopped
1/2 cup slivered almonds
1 tablespoon butter
2 cups chicken broth
2 cups uncooked instant rice

Steps:

  • In a large saucepan, saute onion and almonds in butter until onion is tender and almonds are lightly browned. Add broth; bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

DELICIOUS ALMOND RICE PILAF



Delicious Almond Rice Pilaf image

A delicious side dish for beef or chicken. A great change from plain rice or boxed rice mixes. I like to serve this with grilled chicken or with saucy cube steaks.

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 40m

Yield 4

Number Of Ingredients 7

2 teaspoons vegetable oil
¼ cup diced onion
1 cup white rice
2 tablespoons slivered almonds
2 cups water
1 cube beef bouillon
1 teaspoon dried parsley

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.

Nutrition Facts : Calories 212.2 calories, Carbohydrate 38.7 g, Fat 4.1 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 222.8 mg, Sugar 0.8 g

ALMOND CRANBERRY RICE PILAF



Almond Cranberry Rice Pilaf image

Provided by Valerie Bertinelli

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons unsalted butter
1/4 cup sliced almonds with skins
1/2 onion, finely chopped
1 1/2 cups basmati rice or other long-grain white rice
1/2 cup dried cranberries
1 cup chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh parsley

Steps:

  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the almonds and cook, stirring constantly, until golden and nutty smelling, about 3 minutes. Transfer to a small bowl and reserve.
  • Melt the remaining 2 tablespoons butter in the saucepan and add the onions. Cook, stirring occasionally, until softened, about 5 minutes. Add the rice and cranberries and cook, stirring, until well coated, about 1 minute. Add the chicken broth, 1 1/2 cups water, 1/2 teaspoon salt, and pepper to taste, and increase the heat to medium-high. Bring to a boil, then cover and reduce the heat to low. Cook until all the liquid has been absorbed, about 18 minutes. Take off the heat and let stand, covered, for 5 minutes. Stir in half of the reserved almonds and the parsley, and season with salt and pepper. Garnish with the remaining toasted almonds.

CRANBERRY AND ALMOND RICE PILAF



Cranberry and Almond Rice Pilaf image

I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.

Provided by BOGINIA2

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 45m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
¾ cup chopped onions
½ cup dried cranberries
1 ½ cups uncooked jasmine rice
3 cups low-sodium chicken broth
1 teaspoon kosher salt, or to taste
ground black pepper to taste
2 green onions, chopped
3 tablespoons chopped fresh cilantro
¼ cup slivered almonds

Steps:

  • Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
  • Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
  • Pour chicken broth into skillet and season with kosher salt and black pepper.
  • Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
  • Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g

RICE PILAF WITH PISTACHIOS AND ALMONDS



Rice Pilaf With Pistachios and Almonds image

This dish is inspired by a number of Persian rice pilafs, but it's simpler, and calls for much less butter than an authentic Persian pilaf. There are sweet and tart flavors at play here, especially if you use barberries, but apricots also have a tart edge to them. Rose water makes the pilaf wonderfully fragrant.

Provided by Martha Rose Shulman

Categories     side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 cup basmati rice or purple jasmine rice
2 cups water or stock (chicken or vegetable)
2 tablespoons extra-virgin olive oil, unsalted butter or ghee
1/2 cup finely chopped onion (optional)
Salt to taste
2 teaspoons rose water
1/4 cup pistachios, coarsely chopped (30 grams)
1/4 cup almonds, blanched, skinned and coarsely chopped (35 grams)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup barberries or chopped dried apricots, soaked in warm water for 1/2 hour and drained

Steps:

  • Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
  • Heat water or stock to a bare simmer in a saucepan or in microwave.
  • Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
  • Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
  • Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
  • Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams

ALMOND RICE PILAF



Almond Rice Pilaf image

A versatile side dish that goes great with any meal.

Provided by Paula Deen

Categories     comfort food     family

Yield 4

Number Of Ingredients 8

2 tablespoons unsalted butter
1/4 cup finely chopped onion
1/3 cup slivered almonds
1 cup uncooked long-grain white rice
2 cups chicken broth
1/4 teaspoon salt
freshly ground black pepper
chopped fresh parsley

Steps:

  • In a medium saucepan, melt the butter over medium-high heat. Stir in the onion and almonds. Cook for 5 to 7 minutes or until the onion is softened and the almonds are golden, stirring occasionally. Add the rice; cook and stir for 1 minute. Slowly stir in the broth and add the salt and the pepper, to taste. Bring to a boil. Cover, reduce heat to low, simmer for 15 to 20 minutes or until liquid is absorbed. Fluff with a fork and garnish with parsley.

APPLE RICE PILAF WITH TOASTED ALMONDS



Apple Rice Pilaf with Toasted Almonds image

Provided by Sandra Lee

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon butter
1/4 onion, finely chopped
1/4 Golden Delicious apple, finely chopped
2 cups apple juice
2 cups enriched long-grain instant rice
1/4 cup slivered almonds, toasted

Steps:

  • In a medium saucepan, melt butter and saute onion and apples over medium heat until soft. Add apple juice, increase heat to high, and bring to a boil. Stir in rice. Cover and remove from heat. Let stand for 5 minutes. Remove cover and stir in toasted almonds. Serve.

RICE PILAF WITH TOASTED ALMONDS



Rice Pilaf with Toasted Almonds image

Yield serves 4

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, minced
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) low-sodium chicken broth
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves
1/4 cup sliced almonds, toasted (see page 365)

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes. Add coriander; season with salt and pepper. Add rice; cook, stirring, 2 minutes.
  • Stir in broth. Bring to a boil; reduce heat. Cover; simmer until rice is tender and has absorbed all liquid, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Stir in parsley; sprinkle with almonds and serve.

RICE PILAF WITH ALMONDS AND RAISINS



Rice Pilaf With Almonds and Raisins image

Pilafs may be served at everyday meals but are grand enough for entertaining as well. If you like, you could add a generous pinch of saffron threads to the rice just before you cover it and let it simmer. You could also use chicken stock instead of the 22 cup water.

Provided by Madhur Jaffrey

Categories     Raisin     Almond     Potluck

Yield Serves 4-6

Number Of Ingredients 7

2 cups basmati rice
3 tablespoons olive or canola oil or ghee
One 2-inch cinnamon stick
1/2 medium onion, sliced into fine half Rings
2 tablespoons slivered blanched almonds
2 tablespoons golden raisins
1 teaspoon salt

Steps:

  • Put the rice in a bowl. Wash in several changes of water. Drain. Let the rice soak in water that covers it generously for 30 minutes. Drain through a sieve and leave in the sieve suspended over a bowl to drip. Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon. Let it sizzle for 10 seconds. Put in the onions. Stir and fry the onions until they start to brown. Add the almonds. Stir until they are golden. Add the raisins. Stir until they are plump, just a few seconds. Add the drained rice and salt. Stir very gently to mix. Add 2 2/3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and simmer gently for 25 minutes.

RICE PILAF WITH ALMONDS



Rice Pilaf With Almonds image

A dear friend gave me this recipe after she found it in her Taste of Home magazine. (You can see the original submission at: http://www.tasteofhome.com/recipes/Potluck-Rice-Pilaf) It was originally to be made for a crowd, but we quartered the recipe for our family. Quick, easy, and tasty! Hope you and your family enjoy as much as we do! (Toasting almonds is not included in prep time.)

Provided by unmistakable1

Categories     Long Grain Rice

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1 cup long grain rice (uncooked)
2 cups low sodium chicken broth (can use 2 cups water and 1 1/2 tsp. chicken bouillon instead)
2 -3 green onions, thinly sliced
2 -3 tablespoons low sodium soy sauce
1/4 cup slivered almonds, toasted

Steps:

  • Melt butter in a pot. Add rice; cook and stir several minutes until lightly browned. Pour in broth (or water and bouillon). Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes until liquid has been absorbed and rice is tender. Remove pan from heat; stir in green onions and soy sauce. Cover and let sit 5 minutes. Stir in almonds and serve.

Nutrition Facts : Calories 228.1, Fat 8.2, SaturatedFat 3.4, Cholesterol 12.2, Sodium 304.4, Carbohydrate 32.9, Fiber 1.3, Sugar 0.7, Protein 6.2

ARMENIAN RICE PILAF WITH RAISINS AND ALMONDS



Armenian Rice Pilaf With Raisins and Almonds image

This traditional Armenian rice pilaf has been passed down through the generations of Christine Vartanian Datian's family. Peas, parsley and allspice have been added to the original for extra flavor and color.

Provided by Tara Parker-Pope

Time 45m

Yield Serves 4-6

Number Of Ingredients 11

5-6 tablespoons butter
4-5 ounces dried vermicelli or egg noodles
2 cups long-grain white rice
1 quart fat-skimmed vegetable, chicken or turkey broth
1 teaspoon sea salt and 1/2 teaspoon white or black pepper
1/2 teaspoon ground allspice
1/2 cup coarsely chopped almonds
1/2 cup coarsely chopped golden or black raisins
1/2 cup frozen petite peas (optional)
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice

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.)

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 11 grams, TransFat 0 grams

RICE PILAF WITH CRANBERRIES AND ALMONDS



Rice Pilaf With Cranberries and Almonds image

Elegant, flavorful side to most any meat entree. We will be having this as a side for Thanksgiving dinner this year thanks to Robin Miller from the food network. Robin made the recipe to accompany a steak dish at http://www.foodnetwork.com/recipes/robin-miller/seared-steaks-with-bourbon-thyme-pan-sauce-rice-pilaf-with-cranberries-and-almonds-recipe/index.html.

Provided by Stoblogger

Categories     < 30 Mins

Time 20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 6

2 cups reduced-sodium chicken broth
2 cups instant brown rice
1/2 cup slivered almonds, lightly toasted
1/2 cup dried cranberries
2 teaspoons salt-free garlic and herb seasoning
2 tablespoons fresh parsley leaves, chopped fresh (optional)

Steps:

  • In a medium saucepan, bring chicken broth to a boil.
  • Add rice, almonds, cranberries and herb seasoning.
  • Reduce heat to low, cover and cook 5 minutes, until liquid is absorbed.
  • Remove from heat, stir in parsley and season with salt and pepper to taste if desired.

Nutrition Facts : Calories 283.2, Fat 8, SaturatedFat 0.8, Sodium 41.1, Carbohydrate 44.7, Fiber 3, Sugar 1.3, Protein 9

RICE PILAF WITH ALMONDS



Rice Pilaf with Almonds image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, minced (1/2 cup)
1/4 teaspoon ground coriander
Coarse salt and freshly ground pepper
1 cup long-grain white rice
1 can (14 1/2 ounces) reduced-sodium chicken broth, (or 1 3/4 cups water)
1/4 cup sliced almonds
2 tablespoons chopped fresh parsley

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.

RICE PILAF WITH TOASTED ALMONDS



Rice Pilaf with Toasted Almonds image

Simple last-minute touches like toasted nuts will liven up your side dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 8

1 tablespoon butter
1 small minced onion
1/4 teaspoon ground coriander
Coarse salt and ground pepper
1 cup long-grain rice
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 tablespoons chopped fresh parsley
1/4 cup toasted sliced almonds

Steps:

  • In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
  • Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
  • Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
  • Stir parsley into rice. Sprinkle with almonds, and serve.

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From kitcheninfinity.com


EASY RICE PILAF WITH CARAMELIZED ONIONS, ALMONDS AND HERBS
Cook the mix until the onion is caramelized, (about 5 minutes). Meanwhile toast the almonds for 5 minutes. Chop them and set them aside. Chop the herbs and also set them aside. If the rice …
From wearecocina.com


BROWN RICE PILAF WITH ALMONDS AND PARSLEY RECIPE | MYRECIPES
Step 1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 6 minutes. Stir in the rice and cook for 1 minute. Add the …
From myrecipes.com


RICE PILAF WITH ALMONDS & APRICOTS - CHEF MICHAEL SMITH
Add the bay leaf, almonds and apricots. Pour in the water or broth and bring to a boil. Season with salt and pepper. Stir briefly, cover and cook over a low heat until the rice is tender and …
From chefmichaelsmith.com


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