Quick! Do something amazing
Make the most of your meals with a handful of Almond Accents®. Freshen up your favorite salads, vegetables and desserts. Or try enticing menu ideas served up by our chefs.
Wild Rice Risotto with Almonds
Courtesy of the Almond Board of California
Preparation Time: 30 minutes
4 cups low-sodium chicken or vegetable broth
Salt to taste
1/2 tsp. pepper
3 Tbsp. butter or olive oil
2 cloves garlic, minced
1 leek (white and light green part only),
trimmed and diced
1 cup brown rice
1/2 cup wild rice
1 (2 1/4-ounce) package baby carrots, diced (about 2/3 cup)
8 stalks asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh or thawed frozen peas
1 cup Almond Accents Italian Parmesan or Original Oven
Roasted sliced almonds
Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low. Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes. Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.
Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more – this will take 30-35 minutes. Add asparagus and peas when about 1 cup of broth is left. Stir in Almond Accents just before serving.
Makes 4 servings
Nutrition information per serving: 354 calories; 16 g fat; 0 mg cholesterol; 419 mg sodium;
9 g carbohydrate; 5 g fiber; 17 g protein
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Wild Rice Risotto with Almonds
Preparation Time : 30 minutes
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4 cups low-sodium chicken or vegetable broth
Salt to taste
1/2 tsp. pepper
3 Tbsp. butter or olive oil
2 cloves garlic, minced
1 leek (white and light green part only),
trimmed and diced
1 cup brown rice
1/2 cup wild rice
1 (2 1/4-ounce) package baby carrots, diced (about 2/3 cup)
8 stalks asparagus, trimmed and cut into 1-inch pieces
3/4 cup fresh or thawed frozen peas
1 cup Almond Accents Italian Parmesan or Original Oven
Roasted sliced almonds
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Heat broth, salt and pepper in a saucepan over medium heat and bring to a low simmer. Reduce heat to low. Heat butter or olive oil in a large skillet on medium heat. Add garlic and leek and cook until soft, about 4 minutes. Stir in rice and carrots, coating them with butter or oil. Turn heat to medium-low.
Stir in hot broth, 1 cup at a time, waiting for rice to absorb liquid before adding more – this will take 30-35 minutes. Add asparagus and peas when about 1 cup of broth is left. Stir in Almond Accents just before serving.
Makes 4 servings
Nutrition information per serving: 354 calories; 16 g fat; 0 mg cholesterol; 419 mg sodium;
9 g carbohydrate; 5 g fiber; 17 g protein
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