beefy almond rice |
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My mom got the original recipe from her friend at church, and it was a much more complicated affair. It involved cooking the rice and vegetables in butter. However, this did not affect the taste or texture, so I reduced the number of steps and got rid a little fat. This is a nice when it’s cold outside.
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1 1/2-2 cups of uncooked long grain rice
1 can Campbell’s condensed beef broth 1 can Campbell’s condensed beef consommé 1 onion, chopped 1-2 stalks of celery, finely chopped 2 cloves of garlic, finely chopped 1/3 cup slivered almonds |
1/2t thyme
1/4t rosemary Optional Add-ins 1 carton of mushrooms, chopped 3-4 stalks green onions, chopped |
Stir together rice, onions, celery, mushrooms, garlic, thyme, and rosemary in a 9 x 9 inch baking pan. Add beef broth and consommé, and stir around until it’s blended and level.
Cover with foil and bake at 350 degrees for about 1 1/2 hours. Remove foil and stir in almonds and optional green onions. Cover and bake for around 10 more minutes.
Cover with foil and bake at 350 degrees for about 1 1/2 hours. Remove foil and stir in almonds and optional green onions. Cover and bake for around 10 more minutes.
