Mushrooms, almonds and parsley make this rice a perfect accompaniment to chicken, fish or vegetables.
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Ingredients6 portions
Preparation
Preheat the oven to 350 F.
Heat the oil and butter in a medium-low medium-temperature skillet. Add the chopped onion and the mushrooms and cover. Heat until they are soft, about 15 minutes. Add the rice and mix so that it is covered with oil.
Add chicken broth, salt and water and boil. Cook until the rice is soft and the liquid is absorbed (about 30 minutes).
While the rice is cooking, put the almonds in a tray and put in the oven about 5 minutes (be careful, you can burn very easily).
When the rice is ready, mix the almonds and the parsley. Put salt and pepper to taste and serve.
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