Carrot & Celery Rice with Sliced Almonds

carrot and celery rice

Rice doesn’t have to be boring! I love experimenting with new rice recipes. I have to admit that sometimes the already boxed flavored rice packages are faster and easier, but nothing beats a homemade rice recipe. This rice recipe incorporates carrots, celery, garlic and sliced almonds. Just fry with a little olive oil and then bake in the oven and you have a perfect side dish for your dinner!

Since I promised pics from our honeymoon, here is one of my favorite beaches in Maui where we took windsurfing lessons!

Carrot & Celery Rice with Sliced Almonds
Prep time
Cook time
Type: Side
Serves: 5
  • ¼ cup olive oil
  • ¼ cup diced yellow onion
  • ½ cup diced carrots
  • ¼ cup diced celery
  • 1 clove garlic, minced
  • 2 cups long-grain white rice
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 cups chicken broth
  • ½ cup sliced almonds
  1. Preheat oven to 350 degrees F.
  2. Place a medium pot over medium-high heat and add the olive oil.
  3. Add the onions, carrots and celery, stirring occasionally until the onions are translucent (about 5 minutes).
  4. Add the garlic and saute until it starts to brown.
  5. Add the rice to the pan and toast about 5 minutes.
  6. Season with the salt and white pepper.
  7. Add the chicken broth and bring to a boil. Stir well.
  8. Transfer the rice to an ovenproof baker with cover and place in the oven.
  9. Bake covered for 25 minutes.
  10. Remove from the oven and let stand for 5 minutes.
  11. Fold the almonds into the rice and fluff well.
Makes 5 cups

See this recipe on weekend potluck!

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