Almond-Mushroom Rice
Recipe: #22923
February 20, 2016
Categories: Side Dishes, Rice, White Rice, Mushrooms, One-Pot Meal Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, more
"A nice dish that goes very well with chicken or fish, one step up from your ordinary rice pilaf and so easy to make, it goes very well with chicken, fish and more! The rice and almonds needs to brown very well so it this takes a few extra minutes to make"
Ingredients
Nutritional
- Serving Size: 1 (261.2 g)
- Calories 290.2
- Total Fat - 12.8 g
- Saturated Fat - 5.8 g
- Cholesterol - 25.3 mg
- Sodium - 758 mg
- Total Carbohydrate - 40.4 g
- Dietary Fiber - 3.9 g
- Sugars - 3.2 g
- Protein - 3.6 g
- Calcium - 79.1 mg
- Iron - 0.7 mg
- Vitamin C - 10 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium sauce pan, melt butter over medium heat. Add almonds, onions and the dry rice (2/3 cup + 2 tablespoons rice). This next step is very important, sauté the mixture until the rice is fully browned, stirring constantly about 6-8 minutes until the rice is well browned (browning the rice will up the flavor by 80%!).
Step 2
After browning, lightly season with salt and pepper. Slowly add Add water, garlic powder, bouillon cubes and lemon juice. Stir together and bring to a boil over high heat.
Step 3
Just when mixture comes to a boil, lower heat to a simmer and cover for 15-20 minutes. Do not open the lid, to stir the mixture this will slow down the cooking process, and stirring will release starch and can make the rice mushy. After all is cooked and rice is tender, use a large fork and fluff it to make sure all of the liquid on the bottom is filly absorbed.
Step 4
Toss in mushrooms and allow to sit for 3 minutes (lid on) with no heat. Serve with lemon wedges.
Tips
No special items needed.