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Almond Rice
From The Junior League of Houston Cookbook
Ingredients:
1½ cups uncooked rice
¼ cup butter
1 onion, finely chopped
Pepper
3 cups beef consommé
3 cans (3 oz. each) mushrooms, drained
½ cup almonds, chopped
2 Tablespoons poppy seeds
Salt
Recipe directions:
In heavy pan, brown rice in butter. Add onion and pepper. Cook until onion is tender. Spoon into buttered casserole. Add consommé, mushrooms, almonds, poppy seeds and salt if needed. Mix well. Bake, uncovered, for 1 hour in 375 F oven. Serves 6-8.
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