Ingredients
- 1/3 cup slivered almonds (coarsely chopped, measure 1/3 cup before chopping)
- 1 small yellow onion, diced (heaping 1/3 cup)
- 150 grams rice (2/3 cup dry white rice long-grain, NOT instant)
- 15 grams rice (2 tablespoons dry white rice long-grain, NOT instant)
- 3 tablespoons butter (don't use oil)
- Salt and pepper
- 2 cups water (or chicken broth omitting the bouillon cubes)
- 1/2 teaspoon garlic powder (increase to 1 teaspoon if you like more garlic flavour)
- 2 cubes (4 grams) chicken bouillon
- 1 tablespoon fresh lemon juice
- 1 can (8 ounce) sliced mushrooms (drained, or equivalent amount of fresh sliced browned in butter first)
- Lemon wedges
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.