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1
In rice cooker steam 2 cups rinsed brown Basmati rice 2 cups rinsed white Jasmine rice With 2 tablespoons of Vanilla extract and water.
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2
Meanwhile, in dry cast iron skillet toast 1 cup of slivered almonds just until fragrant and set aside.
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3
Then chop 1 yellow onion and 6 stalks of celery and saute in butter until translucent.
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4
Deglaze with chicken stock or else a tablespoon of chicken bullion reconstituted in enough water to simmer.
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5
Turn off heat.
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6
Turn on oven to pre-heat to 350.
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7
Open Rosetta Stone on your laptop and sit down with a mug of Kahlua and coffee (or Autumn warmth of choice) and practice your Hebrew for about 10 more minutes while the rice finishes steaming.
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8
Pull rice from cooker fluff and toss with toasted almonds.
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9
Spread mixture into a 9x13 baking dish or something of equivalent volume.
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10
Pour onion mixture evenly over rice, and bake for about 15 minutes.
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11
*Of course you can make this all ahead of time excluding the baking time and then toss into the oven at the last, with dinner rolls.
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12
It keeps beautifully, covered in the fridge for at least 3 days.
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13
**Just remember to take it out of the fridge and let it come to near room temp before you put it in the oven.
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14
You do not want to cool down your oven too much esp.
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15
if you are baking.
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16
**.
