Wild rice with mushrooms and almonds
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked wild rice* |
| ¼ | cup | Margarine or butter |
| ½ | cup | Slivered almonds |
| 2 | tablespoons | Chives or green onions |
| 1 | can | (8 oz.) mushrooms, drained |
| 3 | cups | Chicken broth** |
Directions
Wash and drain rice. Melt butter in a large skillet. Add rice, almonds, chives and mushrooms. Cook and stir until almonds are golden brown, about 20 minutes.
Heat oven to 325. Pour rice mixture into ungreased 1/1-2 quart casserole.
Heat chicken broth to boiling; stir into rice mixture. Cover tightly. Bake about 1-½ hours or until all liquid is absorbed and rice is tender and fluffy. 6-8 servings.
*I find wild rice to be strong so I use 1 part wild rice, 3 parts long grain white rice.
** Chicken broth can be made by dissolving 3 chicken boullion cubes in 3 cups boiling water, or use canned chicken broth.
Posted to EAT-L Digest 03 Sep 96 From: Pam and KerryAnn Cobb <priss@...> Date: Wed, 4 Sep 1996 06:04:45 -0500
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