Best 10 Almond Wild Rice Recipes

WILD RICE, ALMOND AND MUSHROOM STUFFING

Steps:

• Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.

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.

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.

ALMOND WILD RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Bring chicken broth to a boil in a saucepan.
• Pour rice mix into the prepared baking dish. Carefully pour boiling chicken broth over the rice. Cover the dish with aluminum foil.
• Bake in preheated oven until rice is tender, about 1 hour.
• Melt butter in a skillet over medium heat. Cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. Sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
• Mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)

Steps:

• Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
• Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
• Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.

ALMOND WILD RICE

Steps:

• In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender; drain if necessary., Meanwhile, in large saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender; drain if necessary., In a small skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

WILD RICE AND ALMOND SALAD

Steps:

• Put the rice in a mixing bowl and let it cool.
• Preheat oven to 375 degrees.
• Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
• To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.

ALMOND & APPLE WILD RICE SALAD

Steps:

• Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Meanwhile, in a small bowl, toss apples with 2 tablespoons orange juice. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. , Add apples and celery to rice. Drizzle with dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds; serve with toppings if desired.

ALMOND BEEF ROAST WITH WILD RICE

Steps:

• Preheat oven to 325°. Sprinkle roast with flour and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from heat., In a small bowl, whisk chicken soup and cider until blended; stir in soup mix. Pour over roast. Bake, covered, 2-3/4 to 3-1/4 hours or until meat is tender., Meanwhile, cook wild rice according to package directions. Stir in parsley and butter., Remove roast from pan. Stir almonds into sauce in pan. Serve roast with rice and sauce.

ALMOND & APPLE WILD RICE SALAD

Steps:

• 1. Cook the wild rice according to package directions. Transfer to a large bowl; cool completely.
• 2. While rice is cooking, toss apples with 2 Tbsp. orange juice in a small bowl. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. Tip: the orange juice will prevent the apples from turning brown.
• 3. Add the apples and celery to rice. Drizzle with the orange juice dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds and other toppings, if desired.