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Wild Rice with Shiitakes & Toasted Almonds

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour 5 Minutes
  6 servings, 3/4 cup each
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.
For Wild Rice with Shiitakes  & Toasted Almonds:
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
Wild Rice with Shiitakes 
& Toasted Almonds Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   6 servings, 3/4 cup each
Calories: 159
Fat. Total: 4g
Protein: 8g
Carbohydrates, Total: 26g
Fat, Saturated: 1g
Fiber: 4g
Cholesterol: 4mg
Sodium: 109mg
% Cal. from Fat: 23%
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