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Prepare rice according to package directions. Saute onion in butter until tender. Remove from heat and stir in flour. Drain mushrooms, reserving liquid to measure 1 1/2 cups. Gradually stir into flour mixture. Add cream. Cook and stir until mixture thickens. Add rice, mushrooms, chicken, pimiento, parsley, salt and pepper. Place in a 2-quart casserole. Sprinkle with almonds. Bake at 350° for 25 to 30 minutes or until heated thoroughly. Serves 8.
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Chinese sand pot — claypot rice, medicinal soups, braised dishes
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
The original fermentation manifesto — accessible, inspirational
Adjustable stand — hold cookbook or tablet at eye level while cooking