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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things. Ingredients:
2 cups wild rice, washed and drained well |
1/2 cup olive oil |
2 tablespoons chopped onions |
2 teaspoons chopped chives |
1 teaspoon finely chopped shallot |
2 teaspoons chopped green peppers |
3/4 cup slivered almonds |
1 (8 ounce) can sliced water chestnuts, drained |
4 ounces fresh button mushrooms, sliced |
4 1/2 cups chicken broth, brought to a boil |
salt |
black pepper |
Directions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, chives, shallots and green pepper and sauté until soft.
3. Stir in the rice and sauté 2 to 3 minutes more.
4. Add the almonds, water chestnuts and mushrooms.
5. Turn the mixture into a casserole dish.
6. Stir in the boiling chicken broth and season with salt and pepper, to taste.
7. Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
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