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. Source: EatingWell Magazine, February/March 2005

Victoria Abbott Riccardi
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

159 calories; 3.9 g total fat; 2 mg cholesterol; 264 mg sodium. 26.1 g carbohydrates; 7.2 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Love this recipe. It's easy and quick to make. Smells and tastes great Read More
Rating: 5 stars
10/29/2011
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. Read More
Rating: 5 stars
10/29/2011
Excellent SO good and really easy! Good for beginning cooks. Read More
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