Lets face it, rice is not the most exciting item in the pot. When no sodium has been added it can be quite boring. When you are eating low sodium, rice can be a challenge to eat. I have collected many great rice recipes for rice over time, and this one I’m nuts about.

When you add texture to a dish things can be quite different. How often do we think about texture when we are eating? We may appreciate it in the meal, but can we put our finger on the fact that it’s the texture that is making the difference? So…nuts, in rice? Are you nuts?

Apparently. I loved this rice from the first time I made it. I came across it in a cookbook I received as a shower gift before I got married.  The Harrowsmith Cookbook, Volume Number 1.  The inside cover reads “Compiled from the private recipe collections of the Editors, Readers, Contributors and Staff of Harrowsmith, Canada’s National Award Winning Magazine of Country Living and Alternatives.”  I have used many recipes in this cookbook over the years, some of which have become a staple in my cooking. 

Nuts about Rice

I don’t even think that it’s the flavour that I like the most. It is the texture that enhances my enjoyment. Rice is rice, and with basmati or other long grain rice, if it is cooked well, each of the grains are long ands separate. What can a finely diced mushroom add to rice? Maybe a little umami, that slight sensation on the tongue that you are eating protein, but not a lot of taste. Don’t get me wrong, I love mushroom, both their flavour and texture, cooked and raw. I just don’t find the flavour all that strong. For me the onion and mushroom are subtle flavourings.

And then it crunches, and not unpleasantly. I have eaten undercooked rice and it is not enjoyable. This does not have the mouth feel or taste of undercooked rice. It has these little pockets of crunch with just enough flavour that you know they’re nuts and your tongue does a little happy dance. You would never know that there is no sodium in this rice.

Adding texture impacts taste in a way that I hadn’t expected. To add to my enjoyment, this dish freezes exceptionally well. Even though I will freeze anything, I didn’t think the almonds would come out of the freezer as well as they did.

I often pair this with a plain chicken breast when I am rushed and haven’t thawed anything for dinner and perk up the visuals with some cooked carrots or broccoli.

Let me know if you try it and what you think.

Print Recipe

Mushroom Almond Rice

Long grain rice with mushroom, almonds and green onions for an excellent side

Cook Time2 hours hrs

Course: Side Dish

Servings: 4 – 1/2 cup servings

Equipment

• Pot with tight fitting lid; small frying pan; measuring cup; measuring spoon; wire mesh strainer; mixing spoon

Ingredients

• 2 c (500 mL) Basmati rice, or other long grain rice
• ¼ c (125 mL) unsalted butter
• 3 c (1.5 L) Stock, chicken or vegetable
• 1 tbsp (15 mL) oil, canola or sunflower
• 1 c (250 mL) finely chopped mushrooms (about 4 or 5 medium sized mushrooms)
• ¼ c (125 mL) slice green onions (5-6, green and white parts)
• 1/2 c (250 mL) Slivered almonds, toasted

Instructions

• Gently rince rice in cold water, and let soak about 15 minutes.
• In a medium sauce pan that has a tight fitting lid, melt butter over medium heat. Add drained rice and mix to coat the rice in the butter. Cook for about 5 minutes, stirring constantly to prevent sticking and browning.
• Add stock and mix well. Reduce to low, cover and steam until rice is tender.
• Meanwhile, in a small skillet, heat oil over medium high heat. Add mushroom and cook until beginning to soften. Add onions and cook for a minute or two until both the mushrooms and the green onions are soft. Stir in toasted almonds and remove from heat.
• When rice is cooked, add the mushroom, onions and almond mixture to the rice and gently stir with a fork to fluff the rice and combine all the ingredients.

Notes

Alternatives and Substitutions

Beef stock can also be used, depending on your taste.  Sliced almonds can be used in place of slivered almonds.

Add ½ cup of diced celery. 

Storage

Keep in an airtight container in the refrigerator up to 3 days.

Freezing

This freezes well up to 3 months.  Place in a serving size, airtight container.  For a quick side dish, reheat, covered, in a microwave safe dish.

Plan Ahead

As this dish freezes well, it can be made ahead and frozen.  When frozen in serving sizes, you can easily add it to your weekly menu plan on a night when there isn’t much time for cooking.  Add it to your bulk cooking list or freeze leftovers for another meal.

Sodium Content

No salt has been added to this recipe.  The only sodium is that which occurs naturally in the food.