Recipe by kbalbi
"Flavorful rice dish."
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1 1/4 cups
2 (10.5 ounce) cans
chopped green onions
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Confetti Rice with Carrot, Celery, and Almonds
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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