Reviewed: May 9, 2012

I made this using some cooked jasmine rice I had in the freezer. I used green onions and slivered almonds, just eyeballing the amounts. I sautéed my onions in the butter and I toasted my almonds to enhance their flavor (350 degrees for 8-10 minutes or until fragrant and lightly golden). I combined everything and microwaved it until heated through. This was very good and we liked the crunch of the almonds. Since this is mildly flavored, it paired well with the bolder flavor of Amazing Spicy Grilled Shrimp (also on this site) I served it with.

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Aug. 15, 2011

I used my rice cooker to cook the rice in the broth (I used water and bouillon). While the rice cooked, I sauted the onion, almonds and some garlic. Then I mixed it all together and topped it off with more slivered almonds. It was a huge hit with my family when I cooked my first Lebanese dinner.

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3 users found this review helpful

Reviewer:

missamie

Cooking Level: Intermediate

Home Town: Romeo, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Aug. 1, 2011

Nice basic recipe.. I used italian herbs, garlic powder,mushrooms, peas and toasted pecans to flavor it. Nice, but quite mild. I think next time I'll either serve with a good sauce, or use different spices

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6 users found this review helpful

Reviewer:

sugarspice

Cooking Level: Intermediate

Reviewed: Mar. 24, 2011

Very nice! I used regular (not instant) rice and added some parsely and fresh ground black pepper. Great side dish for "Almond-Crusted Tilapia."

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4 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 1, 2011

Awesome recipe! My husband especially liked it, and he is particular about his food. I served this with lemon Mediterranean chicken and Fattoush salad. I will be making this again!

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4 users found this review helpful

Reviewer:

caralot

Cooking Level: Expert

Living In: Toledo, Ohio, USA

Reviewed: Oct. 21, 2010

The almonds really added a nice texture. I used regular white rice---2 cups rice, nearly 4 cups broth and simmered 20 minutes. Next time I will add a little salt, and perhaps something green...parsley or green onion etc.

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9 users found this review helpful

Reviewer:

CANDEELAND

Cooking Level: Intermediate

Reviewed: Oct. 8, 2010

Very easy and very tasty! I made this using frozen brown rice and it turned out wonderful! Many good comments were recieved!

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5 users found this review helpful

Reviewer:

MelissaP

Reviewed: Sep. 26, 2010

This is A-MA-ZING!!!!! And easy! I made it with quinoa instead of rice and added fresh, chopped basil. It was so great. I think you could change this dish many different ways. But you must always have the fresh toasted almonds. They give it the full, wonderful flavor it has. Thanks for a great recipe!

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5 users found this review helpful

Reviewer:

Dodi

Cooking Level: Intermediate

Reviewed: Sep. 7, 2010

Excellent!! My 2.5 year old daughter couldn't get enough, and my in-laws loved it too!!

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4 users found this review helpful

Reviewer:

A Hansen

Reviewed: Aug. 18, 2010

this is very good! The 1st time I made it I was out of almonds so I used chopped hazelnuts. I also added an extra T of butter, chopped mushrooms and garlic and instead of instant rice I used basmati. It turned out great. Tonight I am using almonds...I bet it will turn out just as wonderful.

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4 users found this review helpful