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    You are in: Home / Recipes / Almond Rice Casserole Recipe
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    Almond Rice Casserole

    Average Rating:

    3 Total Reviews

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    • on October 15, 2009

      Great way to prepare brown rice. I ended up using (2) red peppers & omitted the almonds. My vegy broth was homemade so it didn't have any salt in it and, although we aren't big salt people, we found it needed abit in the mixture. Perfect ratio of rice/broth & cooking time was bang on. Easy & tasty recipe, thanks for sharing.

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    • on January 11, 2009

      This is a nice side dish, and a nice change from plain rice. We don't care for green pepper, so I subbed some sliced carrots, which added a nice color. I also used white rice.

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    • on September 21, 2006

      This recipe is reviewed for the PAC Fall 06. This is an excellent recipe that I throughly enjoyed. It gives you a Chinese Restaurant aroma while cooking. The taste and texture is excellent and the almond crunch sets it off perfectly.I had a very slight amount of liquid remaining in the dish after the 1 hr baking time. This is great, the leftovers won't dry out and the rice was fully cooked and very tender. I am so pleased that I found this wonderfully healthy and great tasting dish. I can recommend this one highly.

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    Nutritional Facts for Almond Rice Casserole

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 246.4
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 18.0 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 3.9 g
    Sugars 2.1 g
    Protein 6.6 g

    The following items or measurements are not included:

    vegetable broth


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