Wild Rice With Shitakes and Toasted Almonds |
|
 |
Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
This recipe comes from The Eating Well with Diabetes Cookbook . It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber. Ingredients:
2 1/2 cups chicken stock or 2 1/2 cups vegetable stock |
2 cups sliced shiitake mushrooms |
1 cup brown and wild rice mix |
6 tablespoons sliced almonds |
1 teaspoon butter |
1 bunch scallion, trimmed and thinly sliced |
fresh ground pepper |
salt |
Directions:
1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
3. Drain any remaining liquid and transfer the rice to a serving bowl.
4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
5. Transfer to a plate and allow to cool.
6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
8. Add the scallion mixture, almonds and pepper to the rice.
9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.
|
|