Recipe by Stella Mae
This is an excellent side dish to serve with any kind of meat or it can stand on its own as a main dish served with salad. You may double this recipe to serve many people at a buffet, backyard party or potlucks. It's an easy way to use up any kind of leftover meat. Freezes well. Preparation time is included in cooking time.
- 3 medium onions, diced
- 8 cups white rice (If you use short-grain rice, the dish will be stickier than if you use long-grain. Either one is goo) or 8 cups brown rice, uncooked (If you use short-grain rice, the dish will be stickier than if you use long-grain. Either one is goo)
- 2 tablespoons salt
- 2 quarts water
- 8 beef bouillon cubes (plus or minus) or 8 tablespoons beef bouillon powder
- 3 -4 cups whole almonds or 3 -4 cups unsalted slivered almonds
- 4 (8 ounce) cans mushroom stems and pieces, drained (Reserve the liquid, if you like, and use it as part of the water measurement)
- 4 cups cooked beef, diced
- 2 tablespoons olive oil, for frying (or more)
Directions See How It's Made
- Over a medium heat in a large frying pan, gently fry onions until they start to turn brown.
- Add the rice to the onions and continue to brown, stirring often.
- Meanwhile, heat the water in a large, heavy sauce pan.
- Add the salt and bouillon cubes or powder to the water and bring to boiling, making sure that the bouillon is thoroughly dissolved.
- Pour rice and onion mixture into the hot water and stir well.
- Cover, turn the heat to low, and let simmer at least fifteen minutes.
- To test for doneness, remove the lid but do not stir!
- With a fork, gently"pick" at the rice to see if it is moist or dry.
- It should be dry.
- To the cooked rice, add the almonds, mushrooms and meat.
- Pour the rice mixture into a large, well-greased baking dish.
- Bake covered at 350 degrees for 30 minutes until flavors are mixed.
- The cover may be removed if you wish the dish to brown slightly.