Rice Almondine

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Rice Almondine

 

2/3 cup brown rice flour

3 Tbsp. oil

1 cup onions, minced

1 cup almonds, slivered

4 cups water

3 - 4 Tbsp. chicken-style seasoning

1/4 cup parsley, fresh, chopped

1 cup pimentos (roasted red pepper)

1/2 cup coconut milk (or soy milk)

1 1/2 cups soy milk (unsweetened)

2 tsp. salt

8 cups brown rice, cooked

 

Brown the brown rice flour in a dry skillet. Saute the onions in the oil, then

add the flour. Add 2 cups of water to the flour mixture to make a gravy. Stir,

once gravy is smooth, add 2 more cups of water and stir again until smooth and

thickened. Add the seasonings and pimientos.

 

Combine the rice, gravy, milk(s) in a large bowl. Stir until mixed and taste to

check the seasoning. Add more seasonings if desired. Pour into a large

casserole dish and bake for 30 - 45 minutes at 350 degrees F, uncovered.

 

Note: When cooking brown rice, the rice will be fluffier if you soak it in

water for at least 1 hour prior to cooking. Basmati brown rice is my favorite!

 

Note: Chopped celery would be a delicious addition to this recipe. For added

texture you could add 1 1/2 cups rehydrated soy protein granules or rehydrated

soy bean flakes.