Wild Rice with Shiitakes & Toasted Almonds

Wild Rice with Shiitakes & Toasted Almonds

3 Reviews
From: EatingWell Magazine February/March 2005

Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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  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. 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. 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.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 159 calories; 4 g fat(1 g sat); 4 g fiber; 26 g carbohydrates; 7 g protein; 55 mcg folate; 2 mg cholesterol; 2 g sugars; 0 g added sugars; 357 IU vitamin A; 7 mg vitamin C; 46 mg calcium; 1 mg iron; 264 mg sodium; 342 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch 1 vegetable 1 fat (mono)

Reviews 3

December 07, 2010
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By: miss_dyoni
Excellent SO good, and really easy! Good for beginning cooks.
October 24, 2010
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By: twomastiff
We really liked this. I'm allergic to almonds, so I left them out, and it was still wonderful. it pairs really well with Pomagranite Glazed Turkey.
June 12, 2010
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By: jdk2494
Love this recipe. It's easy and quick to make. Smells and tastes great