Savor the nutty, earthy flavors of wild rice with my scrumptious rice & mushroom recipe. The crunchy almonds complement the al dente rice and tender baby portabella mushrooms in a delicate chicken broth. It is a perfect dish when you want something quick, healthy and satisfying for your family. Smart Recipes, American Recipes, Grains,Nuts,Other Recipes, Recipes Grains,Nuts,Other American Wild Rice With Baby Bellas And Almonds Wild Rice With Baby Bellas And Almonds Recipe | PT1H20M Serves 6 Ingredients: 2.25 Cups Chicken Stock 1 Pound Sliced Baby Portabella Mushrooms 1 Cup Wild & Long Grain Rice Mix 0.75 Cup Sliced Almonds 1 Teaspoon Unsalted Butter 1 Small Bunch Scallions 0.5 Teaspoon Sea Salt & Freshly Ground Black Pepper In a Dutch oven over medium-high heat, add stock and bring to a boil. Stir in mushrooms and rice and continue to boil for 1 minute. Reduce heat to low, cover saucepan and simmer until rice is tender, about 45-55 minutes. Drain rice mixture and transfer to a large bowl. Set aside. Meanwhile, melt butter in a small skillet and toast the almonds with diced scallons for about 3 minutes. Transfer the scallions and almonds into the rice mixture and season with salt & pepper. Stir well to combine.

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