Ingredients55 m servings 269 cals
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Stir rice into butter; cook and stir until the rice is just browned, about 5 minutes. Pour consomme and salt over the rice; bring to a boil. Pour the rice mixture into a 1 1/2-quart casserole dish.
- Bake rice in preheated oven for 25 minutes. Stir green onions, carrots, celery, and almonds through the rice; continue baking until rice is completely tender, about 10 minutes more.
Per Serving: 269 calories; 10 g fat; 35.9 g carbohydrates; 8.5 g protein; 20 mg cholesterol; 792 mg sodium. Full nutrition
ReviewsRead all reviews 7
Mm-mmmm good! Simple, with subtle flavor – just what I was after for the fish I served it with. And because I served it with fish, I used chicken broth rather than the beef consommé and added ...
REALLY GOOD! Unbelievably, I didn't have any carrots on hand so, in the interest of adding something orange, I chopped up about 1/2 cup of orange bell pepper instead. Omitted the 1/2 tsp salt...
Loved it! It tasted good as well as being easy to make. I chopped the veggies the night before and put them into separate small zipper type bags. The next day I put it all together. Easy! I ...
I made this for my wife because she asked for some rice to have with her salmon. This is a winner. I will save this recipe and make it for this upcoming Thanksgiving. I did add green peas, corn ...
I really like this dish. Actually, I let out the almonds. You could a use chicken broth if you were making it with chicken. It's versatile and you can use whatever veggies you have on hand.
Very good rice recipe. I did a few changes though but just because I do not eat red meat. I changed the beef consomme for chicken stock. Instead of butter I used Extra virgin Olive Oil. I ad...