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.
RecipeSavants.comSavor 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, RecipesGrains,Nuts,OtherAmericanWild Rice With Baby Bellas And AlmondsPT1H20MServes 6
Ingredients:
2.25 Cups Chicken Stock1 Pound Sliced Baby Portabella Mushrooms1 Cup Wild & Long Grain Rice Mix0.75 Cup Sliced Almonds1 Teaspoon Unsalted Butter1 Small Bunch Scallions0.5 Teaspoon Sea Salt & Freshly Ground Black PepperIn 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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