Rice Almondine

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Rice Almondine

 

2/3 cup brown rice flour

3 Tbsp. oil

1 cup onions, minced

1 cup almonds, slivered

4 cups water

3 - 4 Tbsp. chicken-style seasoning

1/4 cup parsley, fresh, chopped

1 cup pimentos (roasted red pepper)

1/2 cup coconut milk (or soy milk)

1 1/2 cups soy milk (unsweetened)

2 tsp. salt

8 cups brown rice, cooked

1 1/2 cups gluten pieces (or soy chicken)

 

Brown the brown rice flour in a dry skillet. Saute the onions int he 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 and pimientos.

 

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

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

Pour into a large casserole dish and bake for 30 - 45 minutes at 350 degrees

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. Basmati brown rice is my

favorite!

 

 

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