Almond Rice Casserole - cooking recipe

Ingredients

1 tablespoon olive oil
3/4 cup diced celery
6 green onions, chopped
1 medium green bell pepper, chopped
1 cup sliced mushrooms
1/4 cup chopped fresh parsley
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon pepper
1 1/4 cups uncooked brown rice (or about 5 cups cooked rice)
3 3/4 cups vegetable broth
2/3 cup slivered almonds

Preparation

Preheat oven to 350.
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.
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.
Add broth and half of the alomds. Stir until ingredients are well combined.
Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.