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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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Mustang Sally 54269 October 15, 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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Mikekey January 11, 2009

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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Annacia September 21, 2006
Almond Rice Casserole