Rice Almondine

[Guest guest]

Rice Almondine

 

2/3 c. Rice Flour (brown)

3 Tbs. Oil

1 c. Onions (minced)

1 c. Almonds (slivered)

4 c. Water

3-4 Tbs. Chicken Flavored Seasoning (McKay's)

1/4 c. Parsley (fresh, chopped)

1 c. Pimientoes (or roasted red pepper)

1/2 c. Coconut Milk (or Soy Milk--coconut gives creamier taste)

1 1/2 c. Soy Milk (unsweetened)

2 tsp. Salt

8 c. Rice (brown, cooked)

1 1/2 c. Gluten (chopped in cubes or Worthington Fri Chik)

 

 

Brown the brown rice flour in a dry skillet (you can also use unbleached

white flour). Saute the onions in the oil, then add the flour. Add 2 cups of

water to the flour mixture to make a gravy. Stir, once gravy is smooth, add

2 more cups of water and stir again until smooth and thickened. Add the

seasonings an dpimientoes.

 

Combine the rice, grave, milk(s), and gluten in a large bowl. Stir until

mixed and taste to check the seasoning. Add more seasonings if desired. Pour

into large casserole dish and bake for 30-45 minutes at 350 degreees F,

uncovered. Note: When cooking brown rice, the rice will be fluffier if you

soak it in water for at least 1 hour prior to cooking it.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

_______________

Join the world’s largest e-mail service with MSN Hotmail.

http://www.hotmail.com