Confetti Rice with Carrot, Celery, and Almonds

Confetti Rice with Carrot, Celery, and Almonds

kbalbi

"Flavorful rice dish."
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Ingredients

55 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 6
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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 ...

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...

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 ...

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 us...

Very good rice recipe. I did a few changes though but just because I do not eat red meat. I changed the beef consomme for chicken stock. Instead of butter I used Extra virgin Olive Oil. I ad...

We really liked it. I used chicken bouillon instead of beef. It seemed a bit dry towards the end so I added 1 more cup of bouillon. Did the trick. My mother in law couldn't get enough!

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