Best Almond Brown Rice Recipes
DATE SMOOTHIE WITH BROWN RICE AND ALMOND MILK
This is inspired by Bryant Terry's recipe for date-sweetened almond milk, which I came across in his wonderful cookbook "Afro-Vegan." You could use commercial almond milk, but it will taste much richer if you make your own. Blanch and skin almonds (it goes quickly), soak overnight, blend and strain. The smoothie is a simple one, subtly sweetened by the dates, and mildly nutty. If you want to introduce another flavor into the mix add a half banana. I liked it both ways but I think I prefer the simpler version, so I have made the banana optional.
Provided by Martha Rose Shulman
Categories breakfast, brunch, lunch, snack, non-alcoholic drinks, main course
Time 10m
Yield 1 large or 2 small servings
Number Of Ingredients 8
Steps:
- Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away. If desired dust the top of each serving with additional cinnamon.
ALMOND-POACHED CHICKEN WITH BROWN RICE AND GREEN BEAN SALAD
The star of this fresh, feel-good salad is boneless skinless chicken breast that's poached in almond milk, which keeps it juicy and adds a mild almond flavor. The salad, featuring brown rice and green beans, is best at room temperature. If you don't want to use brown rice, you can substitute any cooked grain, such as white rice, quinoa or farro.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the almond milk and 1 tablespoon salt in a medium saucepan and bring just to a simmer over medium heat. Add the chicken, cover and poach over low heat, turning occasionally, until an instant-read thermometer inserted in the thickest piece registers 160 degrees F, 12 to 15 minutes. Transfer the chicken to a cutting board to rest for 5 minutes.
- Meanwhile, fill a medium bowl with ice and water to make an ice bath. Fill another medium saucepan with salted water and bring to a boil. Add the green beans and cook until bright green and crisp-tender, about 2 minutes. Transfer the beans with a slotted spoon to the ice bath to cool.
- Thinly slice the radishes and cut the scallions into matchstick strips; transfer to a large bowl. Remove the green beans from the ice bath and pat dry with a clean kitchen towel, then slice lengthwise on an extreme bias; add to the large bowl. Add the brown rice and gently toss to mix. Drizzle the vinegar and oil on top and toss again. Gently fold in the watercress or arugula, then season the salad with salt and pepper.
- In a small skillet, toast the almonds over medium heat, tossing, until lightly browned, about 3 minutes. Remove from the heat.
- Transfer the salad to plates or a platter. Slice the chicken crosswise and place on or alongside the salad. Scatter the almonds on top and serve.
VEGAN BROWN RICE PUDDING WITH ROSE & ALMOND (ROZ BEL LABAN)
The flax is healthy and chock full of fiber, and acts as a stabilizer for the almond milk since vegan milks don't thicken on their own plus it has more nutritional value than cornstarch. I use Sun Crystals to cut down on sugar but stay chemical-free (it is 50% sugar and 50% stevia extract, has 240 calories for 1/4 cup.) so it's sweet but not overpowering the other flavors in it.
Provided by the80srule
Categories Brown Rice
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
- Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
- Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!
Nutrition Facts : Calories 344, Fat 7.4, SaturatedFat 0.8, Sodium 48.2, Carbohydrate 64.2, Fiber 3.9, Sugar 26, Protein 6.3
ALMOND BROWN RICE
Make and share this Almond Brown Rice recipe from Food.com.
Provided by SoupCookie
Categories Brown Rice
Time 30m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, over med-high heat, cook almonds until browned.
- Add onion, celery, poultry seasoning, thyme & pepper; cook till veg. is tender crisp.
- Stir in cooked rice and cook 2 more minutes to combine flavours; Serve.
- *Optional: preheat oven to 375F and put rice mix into a baking dish, cover and bake for about 15 minutes.
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