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3 medium Onions, diced.
8 cups White Rice or Brown Rice, uncooked
2 Tablespoons Salt
2 quarts Water
8 Beef bouillon cubes (plus or minus) or 8 Tablespoons Beef bouillon Powder
3-4 cups whole Almonds or unsalted slivered Almonds
4 (8 ounce) cans Mushroom stems and pieces, drained
4 cups cooked Beef, diced
2 Tablespoons Olive Oil, for frying (or more)
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Over a medium heat in a large frying pan, gently fry onions until they start to turn brown. Add the rice to the onions and continue to brown, stirring often. Meanwhile, heat the water in a large, heavy sauce pan. Add the salt and bouillon cubes or powder to the water and bring to boiling, making sure that the bouillon is thoroughly dissolved. Pour rice and onion mixture into the hot water and stir well. Cover, turn the heat to low, and let simmer at least fifteen minutes. To test for doneness, remove the lid but do not stir! With a fork, gently"pick" at the rice to see if it is moist or dry. It should be dry. To the cooked rice, add the almonds, mushrooms and meat. Pour the rice mixture into a large, well-greased baking dish. Bake covered at 350 degrees for 30 minutes until flavors are mixed. The cover may be removed if you wish the dish to brown slightly.
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