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Prep Time: 70 Minutes Cook Time: 30 Minutes |
Ready In: 100 Minutes Servings: 8 |
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âMy family loves this. We always have it during the holidays.â Packed with rich, savory flavor, this makes an ideal side dish. Michelle Davis - Elk Grove, California Ingredients:
3 cups reduced-sodium chicken or vegetable broth |
1 cup uncooked wild rice |
1 medium onion, chopped |
2 tablespoons butter |
2 cups sliced fresh mushrooms |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon garlic salt |
1/4 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
1-1/2 cups half-and-half cream |
3 tablespoons slivered almonds, toasted |
Directions:
1. In a large saucepan, combine broth and rice. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until rice is tender and liquid is absorbed.
2. Meanwhile, in a nonstick skillet coated with cooking spray, cook onion in butter for 2 minutes. Stir in the mushrooms; cook 2 minutes longer. Add the flour, garlic salt, parsley flakes and pepper. Gradually stir in cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in rice.
3. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30-35 minutes or until heated through. Just before serving, sprinkle with almonds. Yield: 8 servings.
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