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.
1 bunch scallions, trimmed and thinly sliced (about 2 cups)
Freshly ground pepper, to taste
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.
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.
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.
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