Walnut Rice Florentine Recipes

WALNUT RICE

Steps:

• In a large skillet, saute the walnuts, onion, sesame seeds, salt and garlic powder in butter until onion is tender and sesame seeds are golden brown. Add water and soy sauce; bring to a boil. Stir in broccoli and rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

15 MINUTE CHICKEN & RICE FLORENTINE

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add water, soup and nutmeg to skillet; stir. Bring to boil.
• Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 min.

BROWN RICE FLORENTINE

Steps:

• Heat butter in saucepan over medium-high heat until just beginning to sizzle.
• Add onion, and saute until softened.
• Add rice and cook over low heat, stirring constantly, until rice is lightly browned in places and beginning to get translucent.
• Remove from heat, and gradually stir in chicken stock or water.
• Season to taste with salt and pepper, return to heat, and bring to a boil.
• Reduce heat to low, cover, and simmer for about 40 minutes.
• Add spinach, stir thoroughly and continue cooking for another 10 minutes or until all liquid is absorbed.
• Serve hot.

FLORENTINE RICE

Steps:

• In a skillet, saute red pepper in butter until tender. Stir in the spinach, onion, garlic, rosemary and pepper; cook until spinach is wilted. Stir in the rice, Parmesan cheese and pine nuts; cook for 1-2 minutes or until heated through.

WALNUT RICE SALAD

Steps:

• Combine the first six ingredients. Combine the juice, honey, mayonnaise, garlic, salt and curry powder; gradually whisk in the oil. Just before serving, drizzle over rice salad.

CHICKEN FLORENTINE RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
• Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
• Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
• In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
• Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

DIJON RICE FLORENTINE

Steps:

• Bring broth and garlic to boil in medium saucepan on high heat.
• Add rice; stir. Reduce heat to low; cover. Cook 10 min. Add spinach and mustard; stir. Cook, uncovered, an additional 8 to 10 min. or until liquid is absorbed and rice is tender.
• Stir in cheese.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

WALNUT RICE FLORENTINE

Steps:

• Add water to broth to make 2 1/4 cups, set aside.
• Melt butter in large sauce pan then add rice,onion and garlic.
• Cook over medium heat stirring constantly, 3-4 minutes.
• Add sherry and broth and bring to a boil.
• Reduce the heat , cover and simmer 20 minutes.
• Remove from heat and stir in the spinach and heavy cream.
• Let stand until liquid is absorbed.
• Stir in walnuts and sprinkle with parmesan cheese and pepper to taste.