Recipe

Wild Rice With Shiitakes And Toasted Almonds Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 1 year, 1 month ago 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 Prep:20m Cook:55m Servings:6	Peetabear
	wild rice mushrooms almonds

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Ingredients

2 1/4 cups reduced-sodium chicken broth or vegetable broth

2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces)

1 cup wild rice

6 tablespoons sliced almonds

1 teaspoon butter

1 bunch scallions, trimmed and thinly sliced (about 2 cups)

Freshly ground pepper to taste

Directions

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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