Confetti Rice with Carrot, Celery, and Almonds

8 Ratings
  • 4 Rating Star 4
  • 5 Rating Star 4
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Flavorful rice dish.

By kbalbi
prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Max Servings:
6
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Nutrition Facts

Per Serving:
268.95 calories; 8.47 g protein; 35.89 g carbohydrates; 10.01 g fat; 20.34 mg cholesterol; 791.77 mg sodium.Full Nutrition

Reviews (7)

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Most helpful positive review

Dinner Date
10/29/2013
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!
Helpful
(2)

Most helpful critical review

naples34102
10/31/2013
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.
Helpful
(8)
8 Ratings
  • 4 Rating Star 4
  • 5 Rating Star 4
Reviews:
Most Helpful Most Positive Least Positive Newest
naples34102
10/31/2013
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.
Helpful
(8)
cookinmom
08/18/2014
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!
Helpful
(2)
Dinner Date
10/29/2013
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!
Helpful
(2)
akatrk
04/30/2017
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.
Helpful
(1)
Laurie Braner
01/27/2017
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.
79lmj
09/07/2015
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!
Carolyn Molina
12/19/2015
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.