Wild rice w/almonds and mushroom
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Unsalted butter |
| ½ | pounds | Fresh mushrooms; sliced thin |
| 1 | Clove garlic; finely minced | |
| 1 | tablespoon | Minced green bell pepper |
| ½ | cup | Slivered almonds |
| 1 | cup | Uncooked wild rice |
| 3 | cups | Chicken broth |
| 1 | teaspoon | Salt |
| Fresh ground black pepper to taste | ||
Directions
Preheat oven to 350. Melt butter in a large saucepan. Add mushrooms, garlic, bell pepper, almonds & rice; cook, stirring, until mushrooms are soft. Pour mixture into a large, shallow baking dish; stir in broth, salt & pepper. Cover & bake about 1-½ hours or until rice is tender. Makes 6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .
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