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Mushroom-Almond Rice

A savory rice dish cooked with onions, mushrooms, almonds, and beef broth.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Mushroom-Almond Rice

Time15 minutes

Ingredients

Directions

Make the rice

  1. Cook onion in 2 tablespoons butter until tender in a 3-quart saucepan.

  2. Add rice and continue cooking until golden.

  3. Add beef broth and pepper, and stir well.

  4. Heat to boiling.

  5. Cover pan, reduce heat and simmer 15 minutes or until liquid is absorbed.

Add the almonds and mushrooms

  1. Saute almonds and mushrooms in remaining 2 tablespoons butter.

  2. When rice is tender, add almonds and mushrooms; toss lightly.

Nutrition, whole recipe (rough)

630Calories
34 gProtein
28 gFat
59 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Mushrooms1/2 cup sliced (35g)15
Almond1 almond (1.2g)7
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together3,232 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Rice + mushroomtop 9% of all pairs
    Smell alikestrong
    Cooked together1,515 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the bulk of the dish and absorbs the broth as it simmers.
Beef broth
Supplies the cooking liquid that the rice absorbs, flavouring each grain.
Butter
Adds richness and helps the onion soften and the rice turn golden.
Sliced almonds
Add crunch and a toasted, nutty flavour when sauteed in butter.
Sliced mushrooms
Add savoury, earthy flavour and a soft, moist texture.

The step that matters

Simmer covered until the liquid is absorbed. Lifting the lid or stirring releases steam and disturbs the starch, so the rice can cook unevenly or turn gummy. Keeping the pan covered holds the steam in so the grains cook through in the absorbed liquid.

Swap the almond

How well each one fits the dish's main ingredients (onion, butter, rice, beef, pepper, mushroom):

  1. Sesamefits better
  2. Beansfits better
  3. Peanutfits better
  4. Almondthe original

Fit is the average pairing score against onion, butter, rice, beef, pepper, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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