Recipe by Hey Jude
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.
Top Review by EdsGirlAngie
This was a fabulous rice dish and one that will be made often in my home! As you said, it really lends itself to those "kitchen cabinet" substitutions... I used about 2 tsp. fresh minced onion and subbed 2 cups beef broth + 1-1/2 cups water. The aroma of this dish is a killer, and it cooked up in exactly the time as stated - the rice is perfectly tender and the almond slivers remain absolutely crunchy, not soggy at all. It's cheesy but it's not the only thing you can taste. Just enough soy sauce to taste but not too much to overpower. A wonderful rice side dish; DEFINITELY a staple around here! Thanks so much Judy!
- 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
- 3 beef bouillon cubes
- 4 teaspoons soy sauce
- 2 tablespoons chopped parsley
- 2 tablespoons chopped pimiento
Directions See How It's Made
- Combine drained mushrooms with onions, almonds, cheese, rice and pepper; turn into a greased 2-qt casserole.
- 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.
- Cover and bake in a 375° oven for 45 minutes to 1 hour, or until liquid has been absorbed.
- Stir in parsley and pimiento just before serving.