RICE PILAF AMANDINE
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 6 minutes. Transfer to a small bowl and let cool.
- Bring a saucepan of salted water to a boil. Add the haricots verts and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water. Wipe out the saucepan.
- Melt the butter in the saucepan over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until soft, about 4 minutes. Add the rice and cook, stirring, until lightly toasted, 1 to 3 minutes. Add the chicken broth, bay leaf and lemon zest and bring to a boil. Reduce the heat to low; cover and simmer until the liquid is absorbed, about 18 minutes. Remove from the heat; add the haricots verts, cover and let stand 5 minutes. Uncover and stir in the lemon juice, half of the almonds, and pepper to taste. Remove the bay leaf. Transfer the rice to a bowl and top with the remaining almonds.
CHICKEN AND RICE AMANDINE
Using rice pilaf mix makes this recipe quick and easy.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, until almonds are lightly browned (2 to 3 minutes). Remove almonds with slotted spoon. Set aside.
- Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, until lightly browned (5 to 7 minutes). Stir in water and rice with seasoning packet. Continue cooking until mixture comes to a boil (3 to 5 minutes).
- Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.
Nutrition Facts : Calories 417.9 calories, Carbohydrate 42.2 g, Cholesterol 79.3 mg, Fat 15.9 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 7.5 g, Sodium 129.8 mg, Sugar 2.6 g
CHICKEN AMANDINE
I don't remember where this recipe came from but it is quick, easy, and good...the three things that I am always looking for in a recipe. Served with rice and broccoli, it is much requested meal.
Provided by Denise in da Kitchen
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.
- In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine or butter, cook chicken breasts until browned and fork-tender, about 10 minutes.
- Remove chicken to platter.
- In same skillet over medium heat, in 1 more tablespoon hot margarine or butter, cook almonds until lightly browned.
- Stir in lemon juice.
- Spoon sauce over chicken.
- Garnish with parsley sprigs.
RICE AMANDINE
Meet green bean Amandine's cousin, Rice Amandine. Both are easy, delicious and sprinkled with toasted almonds.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- Bring chicken broth and water to boil in medium saucepan.
- Stir in rice; cover. Remove from heat. Let stand 5 min.
- Add almonds; mix lightly.
Nutrition Facts : Calories 250, Fat 0 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 39 g, Sugar 0 g, Protein 1 g
CHICKEN CRESCENT AMANDINE
This easy, elegant-looking dish is nice enough for special occasions...but you'll make it for family too! For a change-or-taste, substitute turkey or tuna for the chicken. You'll win raves all around the table.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In large saucepan, combine the soup, Miracle Whip, sour cream and onion. Stir in the chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. , Pour into ungreased 13x9-in. baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture. Combine cheese and almonds; sprinkle over the dough. Drizzle with butter., Bake, uncovered, at 375° for 20-25 minutes or until crust is a deep golden brown. Serve immediately.
Nutrition Facts : Calories 528 calories, Fat 38g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 778mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 23g protein.
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CHICKEN WILD RICE AMANDINE RECIPE - PILLSBURY.COM
From pillsbury.com
Cuisine FrenchCategory EntreeServings 8Total Time 1 hr 50 mins
- Rinse wild rice; place in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat; cover and simmer 10 minutes.
- Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add chicken; cook and stir 6 to 8 minutes or until lightly browned. Add onion and mushrooms; cook and stir 5 to 6 minutes or until onion and mushrooms are tender. Drain wild rice. Add to mixture in Dutch oven.
- In large bowl, combine broth, soy sauce, hot pepper sauce and flour; blend well. Stir into chicken mixture in Dutch oven. Add water chestnuts; cook and stir until mixture is bubbly and slightly thickened. Remove from heat. Pour into sprayed casserole.
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4/5 (1)Servings 4Cuisine AsianCalories 410 per serving
- Melt butter and garlic powder in 10-inch skillet until sizzling; add almonds. Cook over medium heat, stirring occasionally, 2-3 minutes or until almonds are lightly browned. Remove almonds with slotted spoon. Set aside.
- Increase heat to medium-high; add chicken strips to same skillet. Cook, stirring occasionally, 5-7 minutes or until lightly browned. Stir in water and rice with seasoning packet. Continue cooking 3-5 minutes or until mixture comes to a boil.
- Reduce heat to medium. Cover; cook 5 minutes. Uncover; stir in green beans. Cover; continue cooking 5 minutes or until rice is tender and liquid is absorbed. Uncover; stir in sour cream. Sprinkle with almonds just before serving.
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