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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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As the name says, this is a very YUMMY rice dish. I like to make this with a beef roast or steaks. You can substitute fresh mushrooms for the canned (brown them first in a little olive oil). You can also use almond slivers instead of the sliced almonds. Another variation is to use 1 cup of brown rice and 1 cup of white rice, although I have not yet tried that combination myself. Ingredients:
1/4 lb butter |
1 very large onion, chopped fine |
2 cups rice |
2 (14 ounce) cans beef broth, lower sodium and fat-free |
1/2 lb sharp cheddar cheese, shredded |
2 (8 ounce) cans button mushrooms, with liquid |
1 cup sliced almonds, toasted |
Directions:
1. Preheat oven to 325 degrees.
2. In a large frying pan, saute' onion in butter.
3. Add uncooked rice and simmer 5 minutes.
4. Pour all ingredients except almonds into a casserole (I use a casserole that is probably 12 square, but you can use a 13x9 one just as well.
5. Bake 1 hour at 325 degrees.
6. Stir in almonds when done.
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