Confetti Rice with Carrot, Celery, and Almonds Recipe - Allrecipes.com
Confetti Rice with Carrot, Celery, and Almonds Recipe
  • READY IN 55 mins

Confetti Rice with Carrot, Celery, and Almonds

Recipe by  

"Flavorful rice dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat. Stir rice into butter; cook and stir until the rice is just browned, about 5 minutes. Pour consomme and salt over the rice; bring to a boil. Pour the rice mixture into a 1 1/2-quart casserole dish.
  3. Bake rice in preheated oven for 25 minutes. Stir green onions, carrots, celery, and almonds through the rice; continue baking until rice is completely tender, about 10 minutes more.
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Reviews More Reviews

Oct 31, 2013

Mm-mmmm good! Simple, with subtle flavor – just what I was after for the fish I served it with. And because I served it with fish, I used chicken broth rather than the beef consommé and added some green peas at the end for color. Also, because I made such a small portion of this, I did not follow the baking instructions, preferring the conventional stove-top method instead. I loved the addition of the sliced almonds, which made this particularly interesting.

 
Aug 18, 2014

REALLY GOOD! Unbelievably, I didn't have any carrots on hand so, in the interest of adding something orange, I chopped up about 1/2 cup of orange bell pepper instead. Omitted the 1/2 tsp salt as the consomme is loaded with sodium already. Also, to save time and washing, I used an oven-proof skillet and did everything in one pan. It was so good! My husband likened it to Chinese fried rice "but much better, lighter and not greasy." Next time I will add more almonds for more crunch and flavor. I served this with grilled chicken breasts with a ranch-mustard sauce. Thanks, kbalbi, for a delicious recipe!

 

4 Ratings

Oct 29, 2013

Loved it! It tasted good as well as being easy to make. I chopped the veggies the night before and put them into separate small zipper type bags. The next day I put it all together. Easy! I liked baking it rather than having to cook it on the stove top. I can't imagine it turning out any more perfect than it did. I wish I'd thought to take a photo of it. Will be making it again for sure!

 
Aug 30, 2014

I made this for my wife because she asked for some rice to have with her salmon. This is a winner. I will save this recipe and make it for this upcoming Thanksgiving. I did add green peas and used chicken stock as one other reviewer commented. A keeper.

 

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Nutrition

  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 35.9 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 8.5 g
  • 17%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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