Almond Rice Casserole
Time: 1 hrs 15 mins
Ingredients
- 1 tablespoon olive oil
- 3/4 cup diced celery
- 6 green onions, chopped
- 1 medium green bell pepper, chopped
- 1 cup sliced mushrooms
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- 1 1/4 cups uncooked brown rice (or about 5 cups cooked rice)
- 3 3/4 cups vegetable broth
- 2/3 cup slivered almonds
Directions
- 1 Preheat oven to 350.
- 2 Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
- 3 Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
- 4 Add broth and half of the alomds. Stir until ingredients are well combined.
- 5 Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.
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