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Ingredients

For 4 Servings

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1/3 cup sliced almonds
2 tbsp unsalted butter, cut into pieces and softened
1 cup wild rice (about 6 oz), rinsed well in several changes of cold water and drained
2 1/4 cups chicken broth, heated
1/4 tsp salt

Directions

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1 Preheat oven to 475°F.
2 In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.
3 Rice may be made 1 day ahead and reheated before serving.

Directions

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1. Preheat oven to 475°F.

2. In a 10-inch round baking dish toast almonds in oven until golden, about 5 minutes. Add butter and rice and toss to coat. Stir in broth and salt and cover dish with foil. Bake rice in lower third of oven 1 hour and 15 minutes, or until rice is tender. If all of broth has not been absorbed, bake rice, uncovered, 5 minutes more.

3. Rice may be made 1 day ahead and reheated before serving.

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