1、Spinach and Rice with Almonds

Prep Time 10min. Total Time 35min. Servings 4 servings
Pair your dishes with something warm and delicious like this wild rice pilaf with fresh spinach and almonds, which add a little extra bite.

Spinach and Rice with Almonds recipe

Ingredients

Method

or until tender. Add spinach and rice; mix well.Cook 2 min.
  • Add water and contents of seasoning packet; stir.Bring to boil; cover.Simmer on medium-low heat 18 to 20 min. or until liquid is absorbed.
  • Stir in nuts; cook until heated through, stirring occasionally.

  • https://www.truecookbook.com/recipe/spinach-and-rice-with-almonds-72121/

    2、Jewelled wild rice with almonds

    A simple rice salad makes a great side dish. Add cranberries and orange for sweetness, nuts for crunch and herbs for lots of fresh flavour
    Jewelled wild rice with almonds recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Heat the butter or oil in a flameproof casserole dish and gently cook the onion for 15 mins until just starting to turn golden. Add the rice and cranberries, and stir a few times until coated. Season well and pour over the stock.
    2. Float the bay leaves and thyme on top of the stock, and put a circle of baking parchment on top of that. Cover with a lid and put in the oven for 45 mins until the rice is tender. Stir through the parsley, almonds and orange zest. Serve hot, or leave to go cold and serve as a salad, dressed with olive oil and lemon juice.

    3、Red Beans and Rice with Chicken

  • Makes: 4servings
  • Serving Size: 1 cup
  • Carb Grams Per Serving: 30
  • Red Beans and Rice with Chicken recipe

    Ingredients

    • 10ounces skinless, boneless chicken breast, cut into 1-inch pieces
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1tablespoon olive oil
    • 3/4 cup coarsely chopped green sweet pepper (1 medium)
    • 1/2 cup chopped onion (1 medium)
    • 2 clovesgarlic, minced
    • 115 - ounce canno-salt-added red beans, rinsed and drained
    • 11 -containerready-to-serve cooked brown rice, such as Minute® brand
    • 1/4 cup reduced-sodium chicken broth
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon cayenne pepper
    • Lime wedges
    • Cayenne pepper (optional)

    Method

    1. Sprinkle chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken, sweet pepper, onion, and garlic; cook and stir for 8 to 10 minutes or until chicken is no longer pink and vegetables are tender.
    2. Stir beans, rice, broth, cumin, and the 1/4 teaspoon cayenne pepper into chicken mixture in skillet. Heat through. Serve with lime wedges. If desired, sprinkle with additional cayenne pepper. Makes 4 servings (1 cup each)

    4、Chicken and Rice with Mole

  • Makes: 6 servings
  • Prep: 30 mins
  • Slow Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)
  • Chicken and Rice with Mole recipe

    Ingredients

    Method

    1. For mole, in a blender or food processor combine tomatoes, onion, 1/4 cup almonds, raisins, cocoa powder, jalapeno peppers, sesame seeds, garlic, salt, cinnamon, nutmeg, and coriander. Cover and blend or process until nearly smooth.
    2. Remove skin from chicken. Line a 3-1/2- or 4-quart slow cooker with a disposable slow cooker liner (or coat cooker with nonstick cooking spray). Sprinkle tapioca in bottom of the prepared cooker. Add chicken. Pour mole over chicken.
    3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
    4. Transfer chicken to a serving platter. Stir mole; pour over chicken. Sprinkle with 2 tablespoons almonds. Serve with hot cooked rice.

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