Wild Rice With Shitakes and Toasted Almonds

Total Time
1hr 10mins
15 mins
55 mins

This recipe comes from "The Eating Well with Diabetes Cookbook". It makes great use of the dried shitakes I always have on hand. It is low in fat and high in fiber.

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  1. Over high heat, in a medium saucepan, bring the broth to a boil, add rice.
  2. Reduce heat to simmer, cover and simmer until the rice is just tender, 45 to 55 minutes.
  3. Drain any remaining liquid and transfer the rice to a serving bowl.
  4. While the rice is cooking, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant; approximately 2 to 3 minutes.
  5. Transfer to a plate and allow to cool.
  6. If using dried shitake mushrooms, rehydrate in water as instructed on package, drain and about 5 minutes before rice is done, melt the butter in a medium nonstick skillet and add the scallions and mushrooms.
  7. Cook over medium heat, stirring often, until softened and scallions are a bright green; 2 to 3 minutes.
  8. Add the scallion mixture, almonds and pepper to the rice.
  9. Stir to mix thoroughly and adjust seasonings as necessary for personal taste.