A timeless side dish recipe with crunchy toasted almonds stirred into tender, savory rice made with buttery sauteed onions and garlic.
JUMP TO RECIPEWhen I was a little girl, there were a few dishes that I considered to be fancy-schmancy and when they made an appearance on the dinner table, my pinky shot out, my napkin went on my lap and I sat up a little straighter.
Rice Almondine was one of those recipes I held in such high regard. I have no idea why – it’s not hard to make – maybe because it wasn’t something we had very often and was typically served when we had company.
For some ridiculous reason, French-cut canned green beans were one of those foods I thought were highfaluting too so what do I know?? I also thought Lean Cuisine’s glazed chicken l’orange circa 1986 was the epitome of culinary sophistication soooo…
Anyway, for me, Rice Almondine is a little special and I like to serve it with baked entrees like roasted chicken and pork roast or baked fish. It’s very neutral and can go with just about anything.
I prefer it best cooked with a tiny bit of white wine but the wine is optional (though highly recommended). If you don’t want to use wine, just hit it with a teaspoon and a half of lemon juice. The little bit of acid cuts the richness of the butter and garlic and brightens everything up a little.
WHAT IS RICE ALMONDINE (AMANDINE)?
Rice Almondine – or Amandine – is a classic rice pilaf (made with chicken or vegetable broth, seasoned with sauteed onions and garlic) accented with toasted almonds. Some preparations include cooking the toasted almonds with the rice (which softens them up) and some, like this one, mix the toasted almonds into the rice after it has cooked.
I much prefer the almonds stirred into the rice after it’s been cooked because I really enjoy the contrast between the tender rice and the crunchy almonds.
Some recipes use sliced almonds and some use slivered. I definitely prefer the almond slivers because they provide more crunch.
ALMONDINE VS. AMANDINE?
Are almondine and amandine the same thing? Yep. The original use is the French amandine, which is a culinary term indicating the use of almonds in savory recipes, is more commonly used in Europe and Canada. Almondine is the anglicized version of the word that's most often used in the United States.
NOTES ABOUT COOKING RICE ALMONDINE
- Substitute 1.5 teaspoons lemon juice for the wine if desired. Add it to the rice with the chicken broth (skip Step 3).
- Vegetable broth can be used instead chicken broth if preferred.
- Prepare the rice in the microwave if you’d like! Just follow the instructions on my recipe for Microwave Rice Pilaf (pick up on Step 5) then just stir in the almonds after the rice has cooked.
- Substitute sliced almonds for slivered almonds if necessary but slivers are preferred as they provide better texture and more crunch.
- Use any long-grain rice (basmati, jasmine, extra-long grain, etc.). I use extra-long grain because that’s what I always have.
- I don’t know how to prepare this with brown rice or instant rice or how to convert the recipe to be used with an Instant Pot or Crock Pot.
WHAT TO SERVE WITH RICE ALMONDINE
Perfect Pork Loin with Effortless Au Jus - The absolute easiest, perfectly cooked roasted pork loin that’s tender and juicy every time with au jus that is deglazed in the oven as the roast bakes.
Baked Blackened Cod - A quick and easy recipe for baked cod seasoned with blackening spices – using a prepared blend or the included Blackening Seasoning Recipe – that’s ready in under 15 minutes!
Butter-Braised Slow Cooker Pork Roast - A fork-tender pork loin drenched in sizzling butter seasoned with Cajun spices cooked to crispy perfection in the crock pot.
Baked Barbequed Chicken - An oven-baked BBQ chicken recipe for legs, thighs or leg quarters cooked low-and-slow that tastes like it came right off the grill.
Marinated Pork Kebabs - A pork kebab recipe made easy from juicy country ribs marinated in the BEST pork marinade made with soy sauce, honey, garlic and dijon mustard!
Recipe for Rice Almondine (Amandine)
Classic Rice Almondine (Amandine)
Ingredients
- 1/2 cup (1 stick) butter, divided
- 1/2 cup almond slivers
- 1.5 cups uncooked white rice
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/4 cup white wine (see notes)
- 3.5 cups chicken broth
- 1 teaspoon salt
Instructions
- Brown almond slivers in a skillet over medium-high heat with 1 tablespoon butter until golden brown and very fragrant. Remove from skillet to be added back later.
- Sauté rice and onion in remaining butter in skillet over medium-high heat until rice is starting to brown (about 4 minutes). Add garlic then continue cooking for 2 minutes.
- If using wine (highly recommended), add wine then cook for 5 minutes.
- Add chicken broth and salt to a medium saucepan then heat over high heat. Spoon contents from skillet into broth. Once boiling, reduce heat to low, cover then simmer for 20-25 minutes or until rice is tender. Stir with a fork a few times the first 15 minutes of cooking to ensure nothing is sticking to the bottom.
- Stir in almonds, reserving some to sprinkle on top as a garnish if desired, then serve.
Notes
- Substitute 1.5 teaspoons lemon juice for the wine if desired. Add it to the rice with the chicken broth (skip Step 3).
- Vegetable broth can be used instead chicken broth if preferred.
- Prepare the rice in the microwave if you’d like! Follow the instructions on my recipe for Microwave Rice Pilaf (pick up on Step 5) then just stir in the almonds after the rice has cooked.
- Substitute sliced almonds for slivered almonds if necessary but slivers are preferred as they provide better texture and more crunch.
- Use any long-grain rice (basmati, jasmine, extra-long grain, etc.). I use extra-long grain because that’s what I always have.
- I don’t know how to prepare this with brown rice or instant rice or how to convert the recipe to be used with an Instant Pot or Crock Pot.
Nutrition Facts
Calories
281.41Fat
15.34Sat. Fat
7.62Carbs
30.22Fiber
1.31Net carbs
28.9Sugar
0.86Protein
4.75Sodium
765.7Cholesterol
32.56
Maybe- when using a different rice or cooking method(instant pot,etc)-try cooking the rice first. Then follow all of the saute instructions in your recipe.
ReplyDeleteMomma taught me to squeeze lemon in rice when cooking because her home economics teacher taught her to in the 1940s. Never knew why, do it every time. If I am not cooking with broth I put in some dried minced onions.
ReplyDeleteExcellent rice!
ReplyDeleteRidiculously good! I’ve made this with Arborio and Brown Rice as well and have added in broccoli. 10/10
ReplyDelete