Prep 10 mins
Cook 1 hr 20 mins
This is a delicious wild rice recipe we tend to serve around the holiday season. It's a nice dish because after preparation you just set it in the oven for an hour or so, which leaves you more time to visit with your guests and/or do other things.
- 2 cups wild rice, washed and drained well
- 1⁄2 cup olive oil
- 2 tablespoons chopped onions
- 2 teaspoons chopped chives
- 1 teaspoon finely chopped shallot
- 2 teaspoons chopped green peppers
- 3⁄4 cup slivered almonds
- 1 (8 ounce) can sliced water chestnuts, drained
- 4 ounces fresh button mushrooms, sliced
- 4 1⁄2 cups chicken broth, brought to a boil
- black pepper
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, chives, shallots and green pepper and sauté until soft.
- Stir in the rice and sauté 2 to 3 minutes more.
- Add the almonds, water chestnuts and mushrooms.
- Turn the mixture into a casserole dish.
- Stir in the boiling chicken broth and season with salt and pepper, to taste.
- Cover the casserole and bake in a 350 degree oven for 1 hour and 15 minutes, or until the liquid is absorbed and the rice is tender.
This is a delicious, simple recipe. I made it for a few different people, and everyone raved about it! The water chestnuts and the almonds are delicious in this dish. It is a great for a pot-luck carry-in! There is a lot of oil in this; next time I will experiment using less oil.
Made it for a holiday dinner - fabulous and easy too!