Wild Rice with Shiitakes and Toasted Almonds
From peetabear 15 years ago
- 55 minutes to make
- Serves 6
I love wild rice .. this can be made two ways... at the end of the directions there is an alternative... this recipe and photo are from EatingWell Magazine February/March 2005
Ingredients
- 2 1/4 cups reduced-sodium chicken broth or vegetable broth shopping list
- 2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces) shopping list
- 1 cup wild rice shopping list
- 6 tablespoons sliced almonds shopping list
- 1 teaspoon butter shopping list
- 1 bunch scallions, trimmed and thinly sliced (about 2 cups) shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 1. Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
- 2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- 3. About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
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- You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
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It looks like a winner to me! High five!
angelinaw
in St Louis loved it
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