Apple Almond Rice Recipes

Steps:

• Heat a Dutch oven over low heat and add the oil. Add the onions and sweat until translucent, 8 to 10 minutes. Increase the heat to medium, add the apples, tossing well, and cook until they start to brown. Add the rice and thyme. Cook for 1 to 2 minutes, then add the chicken stock, apple juice, butter, vinegar and some salt and bring to a simmer. Cover, reduce the heat to low and cook until the rice is tender, about 20 minutes.
• Fluff with a fork and adjust the salt as needed.

Steps:

• 1. Combine rice, apples, almonds, parsley, bouillon granules, apple juice/cider, butter and water in a 2 to 3 quart saucepan.
• 2. For brown rice, use 1 3/4 c water; white rice uses 1 c of water.
• 3. Bring to a boil, stirring once or twice.
• 4. Lower heat to simmer, cover with a tight-fitting lid.
• 5. Cook for 15 minutes (45 minutes for brown rice) or until the liquid is absorbed.
• 6. Fluff the rice with a fork and serve!

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.

Steps:

• Melt butter in a nonstick saucepan. Add almonds; cook and stir over medium heat until lightly browned. Stir in plums, raisins and apple slices; cook and stir for 1 minute. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 20 minutes.

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.

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.