A moist creamy dish, a perfect pairing for roast ham, chicken or turkey.
4-6
45Min - 1Hr
Vegan adaptable
Prepare Long & Wild Rice according to package directions: 25 minutes.
In a frying pan melt the butter over medium-high heat and sauté the onion and mushrooms, 5 minutes, until onion is translucent.
Add the flour and stir to combine. Then using a whisk, stir in the beef broth making sure there are no lumps. Continue stirring until smooth and thickened, about 5 minutes. Season with salt and pepper to taste.
Add the sauce into the saucepan with the cooked rice. Fold together gently.
Turn the mixture of rice and sauce into a casserole dish, sprinkle with almonds and bake 30 minutes.
Garnish with a sprinkling of chopped parsley, and serve.
