Wild & White Rice With Almonds and Smoked Gruyere |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I came up with dish in trying to recreate a similar one my Mother made years and years (and years) ago. What I ended up with is a earthy, cheesy-smoky side dish I will make over and over again. I think it would be outstanding with the addition of sausage for a main dish. Ingredients:
1/2 cup wild rice |
1/4 cup medium grain white rice |
1/4 cup slivered almonds, toasted |
2 green onions, trimmed and sliced thin |
6 brown button mushrooms, sliced |
1 cup smoked gruyere, grated |
1/2 teaspoon thyme, dried |
1/4 teaspoon salt |
1 (14 1/2 ounce) can chicken broth |
1 1/2 cups hot water |
1/2 cup milk |
Directions:
1. Rinse both wild and white rice, separately, until water runs clear.
2. In a large saucepan bring chicken broth and 1/2 cup of hot water to a boil.
3. Add Wild Rice and salt.
4. Return to a boil, reduce heat, cover and simmer for 30 minutes.
5. Add white rice and toasted almonds, simmer for an additional 15 minutes.
6. Keep your eye on the pot, as you will need to add water, about 1/2 a cup at a time as needed to keep the rice from sticking and drying out.
7. Stir in the mushrooms, green onions and thyme.
8. Cook for 15 minutes more.
9. Check to see if you need more water.
10. At this point it's up to you. If you want your wild rice to be a bit more tender add another 1/2 cup water and simmer another 15 minutes (I did).
11. Add milk and cheese stirring well until cheese is melted.
12. Serve.
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