Featured Recipe

My household consists of six mouths, five of them male. Food is really important! This recipe comes from my good friend Myrna. It freezes well.

Confetti Rice

2 T olive oil
1 1/4 C rice
2 cans beef consomme or chicken broth
3/4 C finely chopped celery
3/4 C finely chopped carrots
1/2 C minced green onion
1/2 C toasted sliced almonds

Heat oil in skillet; add rice. Stir until heated through but not browned. Add broth, bring to a boil, transfer to a casserole dish. Bake at 350 F for 35 minutes. Stir in vegetables and nuts, bake an additional 15 minutes.

Vegan-ized Version

You can used condensed canned vegetable broth if you can find it, but I haven't been happy with the flavour. Another option is to use 3 cups of water and approximately 3 tablespoons of a no-meat boullion powder, we like "Blaney's Chicken-Like (or Beef-Like) Vegetarian Seasoning"