Wild Rice With Shiitakes And Toasted Almonds |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love wild rice .. this can be made two ways... at the end of the directions there is an alternative... this recipe and photo are from EatingWell Magazine February/March 2005 Ingredients:
2 1/4 cups reduced-sodium chicken broth or vegetable broth |
2 cups sliced shiitake mushroom caps or button mushrooms (3 ounces) |
1 cup wild rice |
6 tablespoons sliced almonds |
1 teaspoon butter |
1 bunch scallions, trimmed and thinly sliced (about 2 cups) |
freshly ground pepper to taste |
Directions:
1. 1. Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has blossomed and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
2. 2. Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
3. 3. About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
4. ......................................................................................................................
5. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
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