Cheese-Almond Rice Recipe
Ingredients
1 can (6 or 8 oz.) sliced mushrooms, drained, liquid reserved
2 teaspoons instant chopped onions
1/3 cup chopped or sliced almonds
1 cup (1/4 lb.) shredded Cheddar cheese
1 1/4 cups uncooked long-grain rice
1/8 teaspoon pepper
Water
3 beef bouillon cubes
4 teaspoons soy sauce
2 tablespoons chopped parsley
2 tablespoons chopped pimiento
Directions
Combine drained mushrooms with onions, almonds, cheese, 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 rice mixture.
Cover and bake in a 375° oven for 45 minutes to 1 hour, or until liquid has been absorbed.
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 rice mixture.
Cover and bake in a 375° oven for 45 minutes to 1 hour, or until liquid has been absorbed.
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