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
Bring the broth to a boil in a medium saucepan over high heat. Stir in the mushrooms and wild rice. Return to a boil. Reduce the heat to very low, cover and simmer until the rice has "blossomed" and is just tender, 45-55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
Meanwhile, toast the almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool.
About 5 minutes before the rice is done, melt the butter in a medium nonstick skillet over medium heat. Add the scallions and cook, stirring often, until softened and still bright green, 2-3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
159 calories; 4g total fat; 1g total saturated fat; 4mg cholesterol; 109mg sodium; 26g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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