1 cup uncooked wild rice
1/4 cup butter or margarine
1/2 cup slivered almonds
1 green onion, chopped
1 (8 oz.) can mushroom stems and pieces, drained
2 (12 oz.) cans chicken broth
Heat oven to 325 degrees F.
Spray a 2-quart baking dish with non-stick cooking spray; set aside.
Rinse and drain rice.
Melt butter in a large skillet over medium heat (2 minutes).
Add rice, almonds, onion and mushrooms to butter and stir-fry for 20 minutes until almonds are golden.
Add chicken broth to rice mixture and heat over high heat until mixture boils.
Pour rice mixture in prepared baking dish, cover tightly with foil and bake for 1 1/2 hours Or until all liquid is absorbed Rice should be tender and fluffy
No Nutritional Information Available
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