Flavorful rice dish.
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 some green peas at the end for color. Also, because I made such a small portion of this, I did not follow the baking instructions, preferring the conventional stove-top method instead. I loved the addition of the sliced almonds, which made this particularly interesting.
Read More 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 some green peas at the end for color. Also, because I made such a small portion of this, I did not follow the baking instructions, preferring the conventional stove-top method instead. I loved the addition of the sliced almonds, which made this particularly interesting.
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 as the consomme is loaded with sodium already. Also, to save time and washing, I used an oven-proof skillet and did everything in one pan. It was so good! My husband likened it to Chinese fried rice "but much better, lighter and not greasy." Next time I will add more almonds for more crunch and flavor. I served this with grilled chicken breasts with a ranch-mustard sauce. Thanks, kbalbi, for a delicious recipe!
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 liked baking it rather than having to cook it on the stove top. I can't imagine it turning out any more perfect than it did. I wish I'd thought to take a photo of it. Will be making it again for sure!
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 and used chicken stock as one other reviewer commented. I also substituted chopped pecans instead of almonds. A keeper.
We really liked it. I used chicken bouillon instead of beef. It seemed a bit dry towards the end so I added 1 more cup of bouillon. Did the trick. My mother in law couldn't get enough!
We really liked this recipe! We used brown rice due to dietary restrictions and chicken broth. The crunch from the almonds and celery is awesome! To save time, we used a frozen bag of mixed vegees (gave the green beans from the bag to the dogs because they don't belong in this dish). I really loved how easy this was cooking in the oven.
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 added a dash of cayenne pepper and turmeric, just because these are very good for your health. I threw everything (but the almonds) in a rice cooker and voila! Almonds went in at the end. It is a light recipe, fresh in flavor but with a little crunchiness from the almonds and a little kick from the cayenne pepper. In the Caribbean we eat rice with avocado so if you have never tried this combination before, go for it, I promise you won't be disappointed. It was simply Delicious! my daughter couldn't stop talking about how good it was. Will definitely do it again.
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.
