Search thousands of recipes reviewed by home cooks like you.

Confetti Rice with Carrot, Celery, and Almonds

Confetti Rice with Carrot, Celery, and Almonds

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
kbalbi

kbalbi

Flavorful rice dish.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
7

naples34102

10/31/2013

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.

akatrk
0

akatrk

8/30/2014

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.

cookinmom
0

cookinmom

8/18/2014

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!

Similar recipes

ADVERTISEMENT