Almond Currant Rice Recipes

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ALMOND RICE

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



Almond Rice image

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.

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

ALMOND CURRANT RICE

Her Almond Currant Rice is 9-year-old Whitney's favorite. "Stirring in the almonds and currants at the last minute is a snap, and we love the flavor," Felicia says. "You can substitute your favorite dried fruits and nuts if you like."

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Almond Currant Rice image

Steps:

  • Prepare rice according to package directions, adding butter and salt. Just before serving, stir in almonds and currants.

Nutrition Facts : Calories 303 calories, Fat 10g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 209mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

2 cups uncooked instant rice
2 tablespoons butter
1/4 teaspoon salt
1/4 cup chopped toasted almonds
1/4 cup dried currants

CURRANT-AND-ALMOND PILAF

Try this currant-studded pilaf as a side with our Chicken Cutlets with Herb Butter.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6



Currant-and-Almond Pilaf image

Steps:

  • In a small saucepan, melt butter over medium. Add rice. Cook, stirring, until lightly toasted, about 5 minutes. Add water or reduced-sodium chicken broth and bring to a boil.
  • Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in currants and almonds. Season with coarse salt and ground pepper.

Nutrition Facts : Calories 246 g, Fat 5 g, Fiber 1 g, Protein 6 g

1 tablespoon butter
1 cup long-grain white rice
1 1/2 cups water or reduced-sodium chicken broth
1/4 cup currants
2 tablespoons toasted sliced almonds
Coarse salt and ground pepper

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories     easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13



Rice Salad With Currants, Almonds and Pistachios image

Steps:

  • Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
  • Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
  • Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

NUTTY BASMATI RICE WITH ALMONDS

Provided by Robin Miller : Food Network

Categories     side-dish

Time 27m

Yield 4 servings

Number Of Ingredients 5



Nutty Basmati Rice with Almonds image

Steps:

  • Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
  • Fluff with a fork before serving.

1/2 cup slivered almonds
2 cups reduced-sodium chicken broth
1 cup basmati rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

RICE PILAF WITH TOASTED ALMONDS

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



Rice Pilaf with Toasted Almonds image

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.

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

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Categories     Chicken     Rice     Sauté     Low Fat     Kid-Friendly     Quick & Easy     Currant     Dried Fruit     Almond     Cinnamon     Simmer     Bon Appétit     Small Plates

Yield Makes 4 (main-dish) servings

Number Of Ingredients 9



Rice and Chicken Pilaf with Dried Currants and Toasted Almonds image

Steps:

  • Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

1 tablespoon olive oil
1 onion, cut through root end into 1/4-inch-thick wedges
12 ounces skinless boneless chicken thighs, cut crosswise into 1/4-inch-wide strips
1 garlic clove, minced
1 1/2 cups arborio rice or medium-grain white rice
1/4 cup dried currants
2 cinnamon sticks, broken in half
4 cups canned low-salt chicken broth
2 tablespoons sliced almonds, toasted

ALMOND & CINNAMON RICE

A delicately flavoured rice, perfect with fish. Recipe from Raymond Blanc

Provided by Raymond Blanc

Categories     Dinner, Lunch, Side dish

Time 1h

Number Of Ingredients 9



Almond & cinnamon rice image

Steps:

  • Heat oven to 110C/fan 90C/gas 1⁄4. Heat the olive oil in a small ovenproof saucepan and soften the onion for 2 mins, making sure not to colour. Add the rice, lemon thyme, bay leaf,150ml water, then bring to the boil. Season, cover with a lid and cook in the oven for 20 mins until the rice is completely tender.
  • When the rice is cooked, stir in the almonds, cinnamon, currants and lemon juice, then season, if you like. Set aside, then gently reheat to piping hot when required.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 0.01 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein

1 tbsp olive oil
small onion , chopped
100g basmati & wild rice , washed and drained
2 sprigs lemon thyme
½ bay leaf
2 tbsp flaked almonds , toasted under the grill until golden brown
4 pinches ground cinnamon
2 tbsp currants
2 tbsp lemon juice

SAFFRON RICE PILAF WITH APRICOTS AND ALMONDS

Categories     Rice     Side     Quick & Easy     Low/No Sugar     Apricot     Almond     Saffron     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes about 7 cups

Number Of Ingredients 9



Saffron Rice Pilaf with Apricots and Almonds image

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add chopped onion, ground saffron and cloves and saut&5 minutes. Add rice and stir to coat grains. Mix in chicken stock, dried apricots and currants. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 15 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper. Transfer to bowl and serve.

1/4 cup (1/2 stick) butter
1 onion, chopped
1/8 teaspoon ground saffron
1/4 teaspoon ground cloves
1 1/2 cups long-grain white rice
3 cups chicken stock of canned broth
1/2 cup dried apricots, quartered (about 3 ounces)
1/4 cup dried currants
1/2 cup slivered almonds (about 2 ounces), toasted

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