- Recipes Home
- Interest Groups
Cheese Almond Rice Recipe
|Canned sliced mushrooms||8 Ounce, drained, liquid reserved (1 Can)|
|Instant chopped onions/Minced onions||2 Teaspoon|
|Chopped almonds||1⁄3 Cup (5.33 tbs) (Or Sliced)|
|Shredded cheddar cheese||1⁄4 Pound (1 Cup)|
|Regular long grain rice||1 1⁄4 Cup (20 tbs), uncooked|
|Water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Beef bouillon cubes||3|
|Soy sauce||4 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Chopped pimiento||2 Tablespoon|
Calories 278 Calories from Fat 98
% Daily Value*
Total Fat 11 g16.6%
Saturated Fat 4.4 g21.9%
Trans Fat 0 g
Cholesterol 21.4 mg
Sodium 822.9 mg34.3%
Total Carbohydrates 35 g11.6%
Dietary Fiber 1.8 g7.4%
Sugars 0.6 g
Protein 9 g18.3%
Vitamin A 16.5% Vitamin C 18.4%
Calcium 17.4% Iron 5.7%
*Based on a 2000 Calorie diet
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.