Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is a delicious accompaniment to any roasted meat. You can vary the rice a bit by using a combination of white, brown and wild rice or any combination of rice or other grains so long as the total amount adds up to 1 cup.

Ingredients Nutrition

Directions

  1. In a non-stick frying pan or toaster oven, slowly toast almonds. Set aside. In a large non-stick frying pan, heat oil over medium heat, add onion, carrot, garlic and mushrooms; saute until tender.
  2. Add rice and cook until lightly browned. Add broth, sherry, salt, pepper, oregano and basil. bring to a boil and simmer, covered for 45 minutes. Remove from heat and let stand for 10 minutes. Toss with nuts and parsley and serve.

Reviews

(4)
Most Helpful

Very good dish. Great with a rack of pork roast and fresh steamed asparagus. I used the almonds, but want to try with pine nuts, also. I used a wild/brown rice blend from Lundbergs, that has 3-4 types of rice in it. The sherry gives it a nutty flavor, and the fresh parsely is a nice touch.

Outta Here February 17, 2010

Very lovely recipe, had it with Cornish Game hens tonight, turned out perfectly seasoned, just added a dash of tamari, thanks for posting!

Gingin7 January 10, 2010

A lovely combination of flavours and textures. Wild rice is a treat in Australia and this recipe lets it shine. I made this as written using pine nuts, a few almond slivers and a dry sherry. The rice comes out sort of al dente, and the 10 minutes of standing made enough difference for us. Yummo!

Leggy Peggy July 01, 2008

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