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Cheese Almond Rice

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Ingredients
  Canned sliced mushrooms 8 Ounce, drained, liquid reserved (1 Can)
  Instant chopped onions/Minced onions 2 Teaspoon
  Chopped almonds 1⁄3 Cup (5.33 tbs) (Or Sliced)
  Shredded cheddar cheese 1⁄4 Pound (1 Cup)
  Regular long grain rice 1 1⁄4 Cup (20 tbs), uncooked
  Pepper 1⁄8 Teaspoon
  Water 2 Cup (32 tbs) (Adjust Quantity As Needed)
  Beef bouillon cubes 3
  Soy sauce 4 Teaspoon
  Chopped parsley 2 Tablespoon
  Chopped pimiento 2 Tablespoon
  Salt To Taste
Directions

Combine drained mushrooms with onions, almonds, cheese, uncooked rice, and pepper; turn into a greased 2-quart casserole.
Add water to the liquid from mushrooms to make 3 1/2 cups liquid; heat to the simmering point.
Add the bouillon cubes and soy sauce to the hot liquid and stir until bouillon cubes are dissolved.
Pour over ingredients in the casserole.
Cover and bake in moderately hot oven (375°) for 45 minutes to 1 hour, or until liquid has been absorbed.
Stir in the parsley and pimiento just before serving.
Add salt to taste, if needed.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
6

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