Confetti Rice with Carrot, Celery, and Almonds Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Reviewed: 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!
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Cooking Level: Intermediate

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Photo by naples34102
Reviewed: 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.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: 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!
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