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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Nutty, crunchy, good. Ingredients:
2 tablespoons butter |
1/2 cup uncooked wild rice |
2 tablespoons slivered almonds |
2 tablespoons chopped onions |
1 1/2 cups boiling water |
2 chicken bouillon cubes |
Directions:
1. Heat oven to 350 degrees.
2. Melt butter in 8-inch skillet.
3. Cook and stir rice, almonds and onion in butter until almonds are golden, about 10 minutes.
4. Stir in water and bouillon cubes.
5. Pour into ungreased 2 1/2 cup casserole.
6. Cover with aluminum foil and bake until all liquid is absorbed and rice is tender and fluffy, about 1 hour 15 minutes.
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