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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350. | 2. Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings. | 3. Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step. | 4. Add broth and half of the alomds. Stir until ingredients are well combined. | 5. Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
celery	3/4	cup	diced	12.12	2.2498	0.5227	0.1288
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
green bell pepper	1		chopped	-	-	-	-
mushroom	1	cup	sliced	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
brown rice	1 1/4	cups	uncooked cooked	848.6875	176.3281	17.4362	7.4
vegetable broth	3 3/4	cups		608.85	98.7075	22.3245	14.390999999999998
almond	2/3	cup	slivered	1284.7467	0.0	0.0	145.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.