Cheese Almond Rice Recipe
Ingredients
| Sliced mushrooms | 1 Can (10oz), drained | |
| 2 teaspoons instant chopped or minced onions | ||
| Sliced almonds | 1/3 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 1/4 pound | |
| 1 1/4 cups regular long grain rice, uncooked | ||
| Pepper | 1/8 Teaspoon | |
| Water | ||
| 3 beef bouillon cubes | ||
| Soy sauce | 4 Teaspoon | |
| Parsley | 2 Tablespoon, chopped | |
| Pimiento | 2 Tablespoon, chopped | |
| 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.
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.
Chef
