Recipe: Wild Rice Amandine en Casserole (Gourmet Magazine, 1950's)

WILD RICE AMANDINE EN CASSEROLE

2 tbsp finely chopped onion
2 tbsp finely chopped fresh chives
1 tsp finely chopped shallot
3 tbsp finely chopped green bell pepper
1/4 cup olive oil
2 cups uncooked wild rice, rinsed well and drained
4 1/2 cups chicken broth, heated
Salt and pepper to taste
3/4 cup slivered blanched almonds

In a large saucepan, cook the onion, chives, shallot, and pepper in the oil over moderate-low heat, stirring occasionally, until veggies are softened.

Add the rice, and cook the mixture, stirring constantly, for 1 minute.

Stir in broth, season with salt and pepper to taste, and add the almonds. Transfer the mixture to a 4-quart casserole.

Bake, covered, in the middle of a 325 degree F oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes.

Makes 6 servings
Source: Gourmet Magazine, 1952