Almond rice is both high on nutrition and taste. While rice gives the essential carbohydrates, almonds are a powerhouse of calories. Almond rice is rich in vitamins, minerals. Almond rice is an excellent option when ... More »
Preheat oven to 400°F (204°C).
In a large saucepan, melt butter or margarine.
Add curry powder.
Cook 1 minute, stirring constantly, being careful not to burn the mixture.
Add celery and onion.
Cook, stirring constantly, 3 minutes.
Add contents of rice and ..
1. Place onion and margarine in 3-quart casserole. Cover tightly and microwave on high 2 to 3 minutes or until crisp-tender.
2. Stir in remaining ingredients except water and almonds. Stir in water. Cover tightly and microwave 15 to 17 minutes, stirring after ..
GETTING READY
1) Preheat the oven to 300° F.
MAKING
1) In an iron skillet, melt the butter, then gently stir in the rice and stir coninuously, until brown.
2) In a casserole or pot, mix the browned rice and rest of the ingredients together.
3) Cover with ..
MAKING
1. In a saucepan, add stock and heat to boiling point.
2. Add rice to it and allow it to come to a boil, stirring often to prevent rice from sticking to the sides.
3. Cover with lid and simmer on low flame for 15 minutes or transfer to the middle ..
MAKING
1) In a saucepan, heat water along with salt and saffron. Put the rice, and bring to the boil. Simmer on low heat for cooking covered for about 20 to 25 minutes till the water evaporates and rice is soft.
2) Turn off the heat and keep rice aside.
3) In ..
GETTING READY
1. In a medium bowl, soak the wild rice in water until cooking time.
2. Drain the water from the rice.
MAKING
3. In a large Dutch oven or a stock pot, combine the soup mix with water. Stir to blend well.
4. Place the pot on a medium-high flame ..
1. Saute onion and celery in margarine until tender.
2. Add almonds, rice, and curry powder. Cook until lightly browned.
3. Add water and mix well. Heat to boiling and cover.
4. Simmer 15 minutes or until liquid is absorbed and rice is tender.
5. Remove from ..
