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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/3 cup sliced almonds |
2 tablespoons unsalted butter, cut into pieces and softened |
1 cup wild rice (about 6 ounces), rinsed well in several changes of cold water and drained |
2 1/4 cups chicken broth, heated |
1/4 teaspoon salt |
Directions:
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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