Mushroom and Almond Rice
The mushrooms, almonds, and parsley make this rice a perfect side dish for chicken, fish, or vegetables.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
6
Servings
- 2 tablespoons extra virgin olive oil
- 1/3 cups almonds, slices
- 1 cup precooked rice
- 1 2/3 cups chicken broth
- 1/4 cups onion, finely chopped
- 60 grams button mushrooms, sliced
- 1/3 cups water
- 2 tablespoons parsley, chopped
- 1 1/2 teaspoons salt
Preparation
40 mins
0 mins
Low
- Preheat the oven to 350 F.
- Heat the oil and butter in a medium skillet over medium-low heat. Add the chopped onion and mushrooms and cover. Cook until softened, about 15 minutes. Add the rice and stir to coat with the oil.
- Add chicken broth, salt, and water and bring to a boil. Cook until the rice is tender and the liquid is absorbed (about 30 minutes).
- While the rice is cooking, place the almonds on a baking sheet and put them in the oven for about 5 minutes (be careful, they can burn very easily).
- When the rice is ready, mix in the almonds and parsley. Add salt and pepper to taste and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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