Wild Rice with Mushrooms and AlmondsUser Submitted Recipe
It is a side-dish. It is very good reheated and eaten the 2nd day. It can be taken to Pot-Lucks."
1/2 cup Butter or margarine
1 cup wild rice; well rinsed and drained
1/2 cup slivered almonds
1 Tablespoon chopped green onion
1/2 lb. mushrooms; sliced
3 cups chicken broth (I have made it with vegetable broth for Vegetarians.)
Over moderate heat place butter, rice, almonds, onions, and mushrooms in a heavy skillet. Cook 8 to 10 minutes stirring constantly. (burns easily)
Transfer to a 2 qt. casserole and add the chicken broth.
Heat over to 325 degrees
Bake for 2 hours or more; stirring frequently, until all the rice all pops.
Servings10 + servings
no nutrition information available
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