Almond And Mushroom Browned Rice

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 10
• 3 medium onions, diced
• 8 cups rice (if you use short-grain rice, the dish will be stickier than if you use long-grain. either one is goo) or 8 cups brown rice, uncooked (if you use short-grain rice, the dish will be stickier than if you use long-grain. either one is goo)
• 2 tablespoons salt
• 2 quarts water
• 8 beef bouillon cubes (plus or minus) or 8 tablespoons beef bouillon powder
• 3 -4 cups whole almonds or 3 -4 cups unsalted slivered almonds
• 4 (8 ounce) cans mushroom stems and pieces, drained (reserve the liquid, if you like, and use it as part of the water measurement)
• 4 cups cooked beef, diced
• 2 tablespoons olive oil, for frying (or more)

Recipe

• 1 over a medium heat in a large frying pan, gently fry onions until they start to turn brown.
• 2 add the rice to the onions and continue to brown, stirring often.
• 3 meanwhile, heat the water in a large, heavy sauce pan.
• 4 add the salt and bouillon cubes or powder to the water and bring to boiling, making sure that the bouillon is thoroughly dissolved.
• 5 pour rice and onion mixture into the hot water and stir well.
• 6 cover, turn the heat to low, and let simmer at least fifteen minutes.
• 7 to test for doneness, remove the lid but do not stir!
• 8 with a fork, gently"pick" at the rice to see if it is moist or dry.
• 9 it should be dry.
• 10 to the cooked rice, add the almonds, mushrooms and meat.
• 11 pour the rice mixture into a large, well-greased baking dish.
• 12 bake covered at 350 degrees for 30 minutes until flavors are mixed.
• 13 the cover may be removed if you wish the dish to brown slightly.