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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I call this my 'kitchen cabinet side dish' because I usually have most of the ingredients on hand and can sub the rest (dry parsley for fresh, etc.) My family loves it and it goes well with just about anything, from fish to steak. Adapted from a Sunset recipe. Ingredients:
1 (8 ounce) can sliced mushrooms, drained,liquid reserved |
2 teaspoons dried onion flakes |
1/3 cup almonds, chopped or sliced |
1 cup shredded cheddar cheese |
1 1/4 cups uncooked rice |
1/8 teaspoon pepper |
water |
3 beef bouillon cubes |
4 teaspoons soy sauce |
2 tablespoons chopped parsley |
2 tablespoons chopped pimiento |
Directions:
1. Combine drained mushrooms with onions, almonds, cheese, rice and pepper; turn into a greased 2-qt casserole.
2. Add water to the mushroom liquid to make 3 1/2 cups liquid; heat to the simmering point then add the bouillon cubes and soy sauce to the hot liquid and stir until cubes are dissolved; pour over rice mixture.
3. Cover and bake in a 375° oven for 45 minutes to 1 hour, or until liquid has been absorbed.
4. Stir in parsley and pimiento just before serving.
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