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Creamy Almond Rice

What you need: 

1 large onion, chopped
2 tablespoon non-hydrogenated vegan margarine
3 tablespoon McKays mixed with 3 cup water
1 teaspoon salt
3 cup minute brown rice
1 red pepper, cut in thin strips
4 tablespoon chopped parsley
1 cup tofu cream cheese
1/2 cup toasted, slivered almonds

What you do: 

Saute onion in margarine until tender but not browned. Add broth and salt. Bring to a full boil. Stir in rice, red pepper and parsley. Cover; cook for 5 minutes, remove from heat. Let stand 5 minutes. Fluff with fork and stir in tofu cream cheese and almonds. Serve immediately.

Preparation Time: 
1 hour
Cooking Time: 
Recipe Category: 


Info on Mckays is at


Wow this has to be the greatest rice recipe out there.  I used S&W's long grain & wild rice instead of brown rice so the cooking directions were a little different.  I boiled some broccoli while I sauteed the onion & red bell pepper, then added just one or two cups of water (whatever the back of the rice bag said) and added 1 teaspoon of Superior Touch Vegetarian No Chicken Base for each 8oz water that i added, since I didn't have McKay's. I did not add salt. My rice had to be brought to a boil and simmered for 25 minutes, and I added the broccoli right after it boiled, along w/ the parsley (mine was dried parsley 1or 2 tbsps).  Then cream cheese and almonds when it was done. I don't think I can ever make regular rice ever again. This was fantastic! Thank you so much.


what is McKays?

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