Almond and Mushroom Browned Rice

• 3 medium onions, diced
• 8 cups white rice (If you use short-grain rice, the dish will be stickier than if you use long-grain. Either one is goo) or 8 cups brown rice, uncooked (If you use short-grain rice, the dish will be stickier than if you use long-grain. Either one is goo)
• 2 tablespoons salt
• 2 quarts water
• 8 beef bouillon cubes (plus or minus) or 8 tablespoons beef bouillon powder
• 3 -4 cups whole almonds or 3 -4 cups unsalted slivered almonds
• 4 (8 ounce) cans mushroom stems and pieces, drained (Reserve the liquid, if you like, and use it as part of the water measurement)
• 4 cups cooked beef, diced
• 2 tablespoons olive oil, for frying (or more)

1. Over a medium heat in a large frying pan, gently fry onions until they start to turn brown.
2. Add the rice to the onions and continue to brown, stirring often.
3. Meanwhile, heat the water in a large, heavy sauce pan.
4. Add the salt and bouillon cubes or powder to the water and bring to boiling, making sure that the bouillon is thoroughly dissolved.
5. Pour rice and onion mixture into the hot water and stir well.
6. Cover, turn the heat to low, and let simmer at least fifteen minutes.
7. To test for doneness, remove the lid but do not stir!
8. With a fork, gently"pick" at the rice to see if it is moist or dry.
9. It should be dry.
10. To the cooked rice, add the almonds, mushrooms and meat.
11. Pour the rice mixture into a large, well-greased baking dish.
12. Bake covered at 350 degrees for 30 minutes until flavors are mixed.
13. The cover may be removed if you wish the dish to brown slightly.

onions, white rice, salt, water, bouillon cubes, mushroom stems, cooked beef, olive oil

Taken from www.food.com/recipe/almond-and-mushroom-browned-rice-92538 (may not work)