Ingredients for Cheese Almond Rice
- Sliced Mushrooms
- Dried Onion Flakes
- 1 cup slivered almonds
- Cheddar Cheese
- 2 cups cooked rice
- 1/4 teaspoon black pepper
- Enough water to reach 3 1/2 cups total liquid with mushroom liquid
- Beef Bouillon Cubes
- 1 tablespoon soy sauce
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- Chopped Pimiento
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cheese Almond Rice? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Cheese Almond Rice
- Preheat oven to 375°F (190°C).
- Sauté 8 oz (225g) sliced mushrooms and 1/2 cup chopped onion in a tablespoon of butter or oil until softened. Set aside.
- In a large bowl, combine the sautéed mushrooms and onions, 1 cup slivered almonds, 1 1/2 cups shredded cheddar cheese (or your favorite cheese!), 2 cups cooked rice, and 1/4 teaspoon black pepper.
- Pour mixture into a greased 2-quart casserole dish.
- In a saucepan, combine the mushroom liquid (from sautéing) and enough water to reach 3 1/2 cups of liquid total. Bring to a simmer.
- Add 2 bouillon cubes (chicken or vegetable) and 1 tablespoon soy sauce to the simmering liquid. Stir until bouillon cubes are dissolved.
- Pour the hot liquid over the rice mixture in the casserole dish.
- Cover the casserole dish and bake for 45-60 minutes, or until the liquid is absorbed and the casserole is bubbly and golden brown.
- Stir in 2 tablespoons chopped fresh parsley (or 1 tablespoon dried) and 1 tablespoon chopped pimientos just before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
6g
Fat
22g
Carbs
12g
