Cheese-Almond Rice Recipe
Hey, its weekend! It's time for some Cheese-almond Rice once more! Use the freshest of Rice available to get the most amazing Cheese-almond Rice. This Cheese-almond Rice is always a hit as a Main Dish . How long will you resist your temptation for Cheese-almond Rice ? Just go ahead and try it out now.
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.
