Recipe: Wild Rice with Mushrooms and Almonds

WILD RICE WITH MUSHROOMS AND ALMONDS

"Wild rice is not really rice, but the grain of a native American grass that grows in swampy, shallow water and is still harvested by Indians in boats."

1 cup uncooked wild rice
1/4 cup butter or margarine
1 (8 oz.) can mushroom stems and pieces, drained
1/2 cup slivered almonds
2 tbsp. snipped chives or chopped green onions
3 cups chicken broth (or vegetable broth)

Wash and drain rice.

Melt butter in large skillet. Add rice, mushrooms, almonds and chives; cook and stir until almonds are golden brown, about 20 minutes.

Heat oven to 325 degrees F. Pour rice mixture into ungreased 1 1/2 quart casserole.

Heat chicken broth to boiling; stir into rice mixture.

Cover tightly; bake about 1 1/2 hours or until all liquid is absorbed and rice is tender and fluffy.

Makes 6 to 8 servings
From: BV/AR