Zutaten für Almond Rice Casserole
- 1 tablespoon olive oil
- 1 cup chopped celery
- 1 cup chopped green onions
- 1 cup chopped green bell pepper
- 1 cup sliced mushrooms
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon black pepper
- 3 cups uncooked brown rice
- 4 cups vegetable broth
- 1 cup slivered almonds
- 1 teaspoon salt
- 1 teaspoon garlic powder
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Zubereitung von Almond Rice Casserole
- Preheat oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium heat. Add celery, onion, bell pepper, and mushrooms. Cook until onions are translucent, about 10 minutes, stirring occasionally.
- Stir in salt, black pepper, and garlic powder.
- Add uncooked rice and cook for 2-3 minutes, stirring constantly, until lightly toasted.
- Transfer the rice mixture to a lightly oiled 3-quart casserole dish.
- Pour vegetable broth over the rice mixture. Stir in 1/2 cup of the slivered almonds.
- Stir until all ingredients are well combined.
- Top with the remaining 1/2 cup of slivered almonds.
- Bake, covered, for 60 minutes, or until the rice is tender and the liquid is absorbed. If the top browns too quickly, loosely tent with foil.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
5g
Carbs
11g
