Rice with Garlic Almond Crunch

By Carynz

Ingredients

• 1 cup raw rice
• 1 tsp-1 Tbs oil for cooking the rice
• salt,to taste
• 1 8 oz can sliced mushroom,drained
• 2 Tbs white wine
• 2 Tbs oil,preferably nut oil(such as walnut()
• 1 medium-large onion,diced
• 3 Tbs chopped fresh parsley,or to taste
• salt and pepper to taste-be generous
• CRUNCH
• 1 Tbs oil
• 3 large cloves garlic,crushed
• 3/4 cup slivered almonds
• generous shake of salt

Preparation

Step 1

Prepare crunch first,In a large frying pan,heat oil and garlic until fragrant. Add almonds and continue sauteing until almonds are coated and toasted.Stir constantly.Remove from pan and set aside.
Rinse rice in a colander,letting the cold water run over it,a few times(this removes loose starch and prevents the rice from being gummy)
Place the rice,1 3/4-2 cups water,oil and salt in a small saucepan.Bring to a boil. Lower to a simmer and cover. Cook for 12 min. Close flame and let sit and rest for 5-30 min. Remove lid and fluff rice with a fork,
Meanwhile,saute the mushrooms in wine stirring constantly until wine is absorbed, This adds subtle yet noticeable flavor,. Remove from pan and set aside. In same pan,heat nut oil.Saute onion until golden brown.

To Serve.
Place rice,mushrooms,onion and chopped parsley in a large bowl.Add salt and pepper. Stir until all combined. Taste and adjust seasoning if necessary. Garnish with crunch.